Sweet and Sour Lamb With Okra (Bamia) Recipe

Name: Sweet and Sour Lamb With Okra (Bamia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes; Freshly ground black pepper and salt to taste; 1 small chopped onion; Dash turmeric; 3 1/2 cups water; 3 large stalks celery, sliced; 1 pound fresh okra, washed and trimmed; 2 heaping tablespoons tomato paste; 6 tablespoons lemon juice; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped celery leaves; 1/2 cup coarsely chopped fresh mint; 3 tablespoons sugar or to taste

Servings: persons

2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes
Freshly ground black pepper and salt to taste
1 small chopped onion
Dash turmeric
3 1/2 cups water
3 large stalks celery, sliced
1 pound fresh okra, washed and trimmed
2 heaping tablespoons tomato paste
6 tablespoons lemon juice
2 tablespoons finely chopped parsley
1 tablespoon finely chopped celery leaves
1/2 cup coarsely chopped fresh mint
3 tablespoons sugar or to taste

1
Sprinkle lamb cubes with pepper.
2
Cover with cold water and bring to boil.
3
Boil 15 to 20 minutes.
4
Drain and rinse lamb in cold water.
5
Return to pot with onion.
6
Sprinkle turmeric over lamb and add a few dashes of pepper.
7
Pour in 3 cups cold water.
8
Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
9
Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
10
Add okra and tomato paste.
11
When mixture begins to boil add lemon juice and season with salt.
12
Add additional water, if necessary.
13
Cook 15 minutes longer.
14
Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
15
Add sugar and cook a few minutes longer.
16
Serve over rice.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes, Freshly ground black pepper and salt to taste, 1 small chopped onion, Dash turmeric, and more.

Yes, Sweet and Sour Lamb With Okra (Bamia) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet and Sour Lamb With Okra (Bamia)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions