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Okra Stew

A beloved Bamya-style stew with okra, tomatoes, garlic, and cilantro. Simmered with lamb or bone-in meat, finished with pomegranate molasses for a tangy-sweet finish.

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2 servingsBack to recipeSoups and stews

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Okra1/2 kg lamb meat on the bone (or bone-in meat as available)6 tomatoes1 onion (medium, dried if preferred)1 head of garlicA bunch of fresh cilantro1 can tomato sauce or tomato pasteHot to taste

Step 1

Chop the garlic, onion, and cilantro and place them in a pot with three tablespoons of vegetable oil, a pinch of salt, a pinch of black pepper, and a pinch of meat seasoning; sauté until close to doneness.