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Yemeni Bamieh (Okra and Lamb Stew)

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PREP TIME
20 min
COOKING TIME
95 min
TOTAL TIME
115 min
SERVINGS
8 servings
Dinner Middle Eastern
Yemeni Bamieh (Okra and Lamb Stew)
Ingredients
  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • salt and ground black pepper to taste
  • 2 pounds cubed lamb stew meat
  • 3 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 tablespoons garlic paste
  • 5 (14.5 ounce) cans diced tomatoes, drained
  • 1 1/2 tablespoons tomato paste
  • 2 beef bouillon cubes
  • 4 cups boiling water
  • 2 pounds frozen sliced okra
Instructions
1
Heat a substantial amount of vegetable oil in a large cooking vessel over a moderate heat setting. Introduce the onion, salt, and black pepper into the pot and stir until the onion has become soft and has undergone a transformation to a light golden hue, approximately 10 minutes.
2
Add the lamb, cinnamon, cumin, coriander, and garlic paste to the pot. Continue cooking on a medium heat setting, stirring occasionally, until the lamb begins to develop a brown coloration, ranging from 10 to 15 minutes.
3
Stir in the tomatoes and tomato paste. Continue cooking and stirring for an additional 5 minutes, allowing the flavors to meld together.
4
Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra completely. Cover the pot and simmer for 30 minutes, stirring occasionally.
5
Remove the cover from the pot and continue cooking until the lamb has become extremely tender and the stew reaches the desired consistency, ranging from 45 minutes to 1 hour