Ingredients for Bamieh Okra And Lamb Middle East Palestine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bamieh Okra And Lamb Middle East Palestine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bamieh Okra And Lamb Middle East Palestine
- Wash 1 lb lamb shoulder (cut into 1-inch cubes) and place in a large pot with 8 cups of boiling water, 1 tsp salt, and 2 bay leaves.
- Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer until lamb is tender (approximately 60-75 minutes).
- Once the lamb is tender, add 1 large onion (diced) to the pot.
- Stir in 28 oz can crushed tomatoes or 2 cups diced fresh tomatoes. Bring to a simmer and cook for 10 minutes.
- While the lamb simmers, wash 1 lb fresh okra. Trim the stems and pat thoroughly dry.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the okra until light golden brown and tender (about 8-10 minutes). Add 4 cloves garlic (minced) to the skillet during the last minute of cooking and sauté until fragrant.
- Remove the okra and garlic from the skillet. Add 2 tbsp lemon juice, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional) to the okra and garlic mixture.
- Add the okra mixture to the lamb pot. Simmer for another 20 minutes to allow the flavors to meld.
- Serve hot over cooked rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
25g
Fat
51g
Carbs
8g
