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Meat, Maghreb and Middle East

Lamb bamia with rice

Lamb bamia is an Egyptian stew of okra and lamb shoulder simmered in a tomato sauce flavored with garlic and cilantro, served with white rice. It takes 1 hour 25 minutes for 4 people, rates as easy, and costs €3.10 per person. The key is browning the okra whole before simmering so it stays firm instead of slimy.

Tonight, an Egyptian bamia, tender okra with lamb in a garlicky tomato and cilantro sauce, served with white rice.

Lamb bamia with rice
Total time
1 h 25
Difficulty
Easy
Cost per person
€3.10
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Bamia is the kind of dish that wins over people who think they don't like okra. Browned whole before simmering, the pods hold their shape instead of turning gluey, which is the texture most people associate with okra. The lamb simmers slowly in its own broth until tender, and that broth becomes the backbone of a tomato sauce lifted with garlic and fresh cilantro.

This is a weekend dish, or one for a quiet evening when you're not in a rush, since the lamb needs almost an hour to simmer. It suits adults who enjoy bold Middle Eastern flavors more than very young kids, mostly because of the okra texture and the raw garlic stirred in at the end. White rice soaks up the sauce and rounds out the meal.

The ingredients

4 people

Butcher

  • Lamb shoulder 600 g

Frozen foods

  • Frozen okra 500 g

Pantry

  • Long grain riceoften in the pantry 300 g
  • Ground corianderoften in the pantry 1 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Crushed tomatoesoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 6 cloves
  • Fresh cilantro 1 sprigs
  • Lemon 1

The step by step recipe

  1. Brown the lamb with the chopped onion in the oil, cover with water and let simmer until the meat is tender. 50 min

    Keep the cooking liquid, it becomes the base of the sauce.

  2. Brown the thawed okra in a pan with a bit of oil to limit the sliminess. 8 min

    Don't cut them, that's what keeps them from releasing their gel.

  3. Cook half the garlic with the ground coriander, add the tomato paste and crushed tomatoes, then the lamb cooking liquid. 10 min

    Brown the garlic gently, it flavors the whole sauce.

  4. Add the okra and lamb and let simmer over low heat. 15 min

    Squeeze in a bit of lemon juice to cut the sliminess.

  5. Meanwhile, cook the rice in salted water, then serve with the bamia and fresh cilantro. 12 min

    Add the remaining crushed garlic at the end of cooking for extra character.

Our tips to get it right

  • Pick smaller frozen okra pods if you can, they brown more evenly whole and hold their shape better once simmered.
  • Hold off on salting the tomato sauce too early, the lamb broth is already concentrated in flavor after the long simmer.
  • If the sauce looks too thin at the end, let it reduce uncovered for a few minutes before serving.

The variations

  • Swap the lamb shoulder for beef stew meat, the flavor turns milder but stays just as tender.
  • For a vegetarian version, skip the meat, use water or vegetable broth instead of the lamb broth, and stir in chickpeas near the end of cooking.
  • For a faster version, use leftover cooked lamb or roast lamb scraps, which brings the whole recipe down to about 40 minutes.

What to serve it with

  • White rice, already part of the recipe
  • Flatbread for scooping up sauce
  • Plain yogurt on the side

Storage

Lamb bamia keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently in a saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you use fresh okra instead of frozen?

Yes, as long as you pick small, firm pods. Brown them whole in a pan just like thawed frozen okra, that step is what keeps the texture from turning slimy.

Do you need to thaw the okra before cooking it?

Yes, let it thaw before browning it in the pan. Cooking it still frozen would steam rather than brown it, and it would release more of its gel.

Can you make lamb bamia ahead of time?

Yes, it actually tastes even better reheated the next day. Make the meat and sauce in advance, then cook the rice fresh when you're ready to serve.

Why squeeze lemon into the sauce?

The acidity in lemon juice cuts through the natural sliminess of okra and balances the rich tomato sauce. One squeeze is enough, there's no need to add more.

How long does it take to make a lamb bamia with white rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb bamia with white rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb bamia with white rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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