Bamyeh Okra Lamb Stew

Looking for a hearty and wholesome dish that's packed with flavour and nutrition? Try our Bamyeh Okra Lamb Stew recipe today
10 minutes
1 hour

About this recipe

Are you in search of a tasty and wholesome dish that’s easy to make? Look no further than Bamyeh, the Lamb and Okra Stew recipe! This dish packs a punch of flavour that’s perfect for any meal of the day. But did you know that the star ingredient in this recipe, okra, is also loaded with nutrients? Okra is a fantastic source of fiber, vitamin C, and folate, all of which are essential for good health. Additionally, it’s low in calories and high in antioxidants, making it an excellent addition to any diet. By incorporating okra into this recipe, you’re not only enhancing the flavour but also adding to its nutritional value.

To start, fry up fresh or frozen okra until it’s crispy. Then, sauté some diced onions, crushed garlic, and fresh chili in a separate pot. Next, add some diced lamb to the pot and cook it until it’s perfectly browned. Once the lamb is ready, pour in some passata sauce, return the fried okra to the pot, and allow everything to simmer until the okra is tender. Finally, season it with salt and add some freshly chopped coriander for an added burst of freshness.

While traditionally served with vermicelli rice pilaf, feel free to enjoy this Bamyeh Okra and Lamb Stew recipe with couscous, brown rice, or even quinoa. It’s simple, scrumptious, and filled with all the nutrients your body craves. Get ready for this dish to become a household favourite in no time!



  • 500 grams fresh or frozen okra
  • vegetable oil for deep frying or ½ cup olive oil for for shallow frying
  • 4 tablespoons olive oil (extra)
  • 2 onions, diced
  • 5 garlic cloves, crushed
  • 1 fresh chili, finely diced
  • 400 grams lamb pieces, diced
  • 500 grams passata sauce
  • 1 cup of water
  • 1 cup fresh coriander, finely chopped
  • Salt, to taste

Notes from Rouba

  • If using frozen okra, no need to thaw.
  • Okra can be shallow-fried for a healthier option, but deep-frying gives it a crispier texture. And save that oil for future use.
  • Good quality passata sauce makes a huge difference, but homemade is even better.
  • Lamb is traditionally used in this recipe, but beef can be used as well.
  • Benefits and uses of Okra 


Step 1.

Wash and pat dry the okra. If using fresh okra, trim the ends and cut them into 5 cm pieces. 

Heat the olive oil in a medium pot over medium heat. Add the okra and fry until golden brown, stirring occasionally. Use a slotted spoon to remove the fried okra and place it on a paper towel to drain excess oil.


Step 2.

In a separate pot, heat 4 tablespoons of olive oil over medium heat. Add the diced onions, crushed garlic, and fresh chili. Cook until the onions are softened, stirring occasionally.

Add the diced lamb and cook until browned on all sides. This should take around 5-7 minutes.

Pour in 1 cup of water and bring to a simmer. Reduce heat to low, cover the pot, and let it simmer for around 20 minutes or until the lamb is tender.


Step 3.

Add the passata sauce to the pot and stir well. Return the fried okra to the pot and continue to cook over low heat for an additional 30 minutes or until the okra is tender.

Season the stew with salt and finally add the freshly chopped coriander to the pot and stir well.


Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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