Name: Bamieh bil Lahme (Syrian Okra Stew)
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Cuisine: Syrian
Ingredients: 1 Tbsp olive oil; 2 lbs lamb (or beef) stew meat, cut into bite-sized pieces ((900g)); 2 medium yellow onions, roughly chopped; 6 cloves garlic, roughly chopped; 11/2 Tbsp baharat (Lebanese seven spice); 1/2 tsp fine sea salt; 1/2 tsp garlic powder ((I like the roasted garlic powder from the Spice House)); 2 cups beef broth; 28 ounce tin of crushed tomatoes ((790g)); 1 Tbsp pomegranate molasses; 1 pound frozen baby okra ((450g)); small handful fresh coriander (cilantro), chopped ((for garnish, optional))

Syrian

Dutch oven

In a large Dutch oven or cooking pot add your olive oil and heat over medium high heat on the stove. Once the oil is shimmering add your meat and sear for several minutes. Turn the heat down to medium and add your onions, stirring to combine, and cooking for 5 minutes until slightly softened. Add the garlic, spices, salt, and garlic powder, and stir until combined.

Remove from heat and add your beef broth, followed by the tomatoes and pomegranate molasses. Place into the oven and cook, covered, for at least three hours (I like to leave mine for 3-6 hours). About 30 minutes before serving, add your frozen okra and stir to combine. Cook for another 20-30 minutes, until all the okra is hot. Remove from the oven and serve, ladled over rice and garnished with fresh chopped coriander (cilantro) or parsley.

Bamieh bil Lahme (Syrian Okra Stew)

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