Levantine cuisine · Soups & Stews

Bamia bi Lahme

Okra braised with lamb in tomato sauce, rounded off with cilantro and pomegranate molasses.

Ingredients · for 4 servings

• 500 g okra pods (fresh or frozen)
• 500 g lamb (from the shoulder)
• 1 onion
• 6 garlic cloves
• 1 bunch cilantro
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 2 tbsp pomegranate molasses (nar ekşisi)
• 4 tbsp olive oil
• 1 tsp allspice
• Salt, pepper

Instructions

1. Wash the okra, pat dry and trim the stem ends into a cone shape without opening the pod - otherwise the sap will leak out; cut the lamb into 3 cm cubes.
2. Heat 2 tbsp olive oil in a braising pot and brown the lamb over high heat for 6 min, turning, then add the diced onion and sauté for 4 min.
3. Stir in the tomato paste and allspice and cook for 2 min, then add the chopped tomatoes and 400 ml water, cover and braise over gentle heat for 35 min.
4. Meanwhile, fry the okra in the remaining olive oil over medium heat for 5 min, turning, until it takes on a little color - this keeps it firm.
5. Carefully fold the okra into the pot, add the pomegranate molasses and braise uncovered for another 20 min, until the pods are tender and the sauce is thick - don't stir, just swirl the pot.
6. Finely chop the garlic, fold in with the chopped cilantro, let sit for 3 min, season with salt and pepper and serve with flatbread or rice.