Bamya (Bamyeh) stew is a very popular dish and one of my absolute favorites. It is made in Iran which is probably the closest in method and outcome to other Middle Eastern countries.
Bamyeh is a well-balanced tomato stew. It has vibrant Okra, tomato sauce, garlic, onions, and meat. There are just a few technical points to consider while cooking this dish to achieve the right consistency.
Let’s be honest, Bamia stew can be tricky to cook and most people complain about it being “too slimy”. This is why they tend to avoid it. But I’m here to tell you my special way to make some delicious Okra stew in a few clear steps.
Delicious Bamya Stew
Tips to Perfect Your Bamya Stew
Here are some tips that will help you achieve the correct texture.
It is not necessary to thaw the frozen bamya (Okra) as it will become too soft in the cooking process once added to the pot. So, what you need to do is to remove it from the freezer 10 minutes before adding it to the stew. Then, rinse the bamya, drain, and pat dry. Finally, add it to the stew when you are ready to do so.
To avoid the slimy texture make sure not to cut the ends and don’t overcook it. The Okra will split and the inside will come out into the stew.
I use mini bamya as this is aesthetically pleasing and a lot more flavourful. If you choose to use the longer ones the same rules apply to ensure the correct texture is achieved. Instead of frozen bamya, you can use fresh bamya when in season. Attention! It may need to cook for longer to achieve the same outcome as the frozen one.
How to Serve Bamya Stew
You can serve bamya stew on its own as a main dish with vermicelli rice or basmati rice next to a bowl of salad for a super healthy delicious meal.
Frequently Asked Questions
Of course! You can simply delete the meat and follow the rest of the steps.
Store bamya leftovers in an airtight container for up to 5 days in the fridge and in the freezer for up to 2 months.
Easy Bamya Stew
- Lamb Chunks
- Mini Frozen Bamya
- Olive Oil
- Turmeric powder
- Arabic 7 spices
- Black Pepper
- Double concentrate Tomato Puree
Steps To Prep
First, sauté the onions in a large pot with turmeric until translucent and golden (about 10 min).
Second, add the washed and dried lamb to the pot with all spices and tomato puree and sauté until nicely browned (about 10 min).
At this point, boiling water is added for the lamb to cook on medium heat for 2 hours or until it’s tender but not fully coming off the bone and falling apart. You need enough water to fully cover the content of the pot, but not too much as this stew has to be on the dryer side.
After 2 hours of cooking, add the prepared okra to the pot and stir it. Ensure that there is enough liquid only just covering the content. Remember the okra will give out water too (For video see here ). Cook for 30 minutes after adding the bamya, then serve it with rice.
Recipes You Must Try!
Bamya (Okra Stew)
Sauté the onions in a large pot with turmeric until translucent and golden (about 10 min).
Add the washed and dried lamb to the pot with all spices and tomato puree and sauté until nicely browned (about 10 min).
At this point boiling water is added in for the lamb to cook on medium heat for 2 hours or until it's tender but not fully coming off the bone and falling apart. You need enough water to cover the contents of the pot fully but not too much as this stew has to be on the dryer side.
After 2 hours of cooking, add the prepared okra to the pot and give it a stir. Ensure that here's enough liquid only just covering the content, remember the okra will give out water too (For video see here ). Cook for 30 minutes after adding the bamya and if it is cooked then t is ready to serve with rice.