Egyptian Bamya (Okra Stew) – Savory Tomato & Okra Stew

Egyptian Bamya is a traditional stew featuring tender okra simmered with chunks of lamb (or beef), onions, garlic, and fresh cilantro in a rich tomato sauce. Finished with a flavor-packed garlic-coriander tasha, this recipe is a comforting, aromatic dish typically served with vermicelli rice or fresh pita and a squeeze of lemon.

Ingredients

• For the Lamb and Broth
• 1 lb lamb or beef, stew cut
• 1 onion, quartered
• 2 garlic cloves
• 1 carrot, chunked
• 1 celery stalk, chunked
• 2 bay leaves
• 2 mastic pieces (optional)
• 2 tsp black pepper
• ¼ tsp cinnamon
• ¼ tsp ground cardamom
• ¼ cup fresh cilantro, chopped
• 1 tsp 7 spice or baharat blend
• Water to cover
• For the Bamya Stew
• 3 tbsp olive oil
• medium onion, diced
• 5 garlic cloves, minced
• ½ tbsp ground coriander
• 2 jalapeño or green peppers, chopped (optional)
• 2 tbsp fresh cilantro, chopped
• 1 bag (14oz) frozen baby okra or 1 lb fresh "zero" size okra
• 4 tbsp tomato paste
• 1 can (15oz) tomato sauce
• 2 cups broth (reserved from boiling meat, or beef/lamb broth)
• 1 tsp salt
• ½ tsp black pepper
• For the Tasha (Garlic Relish)
• 3 tbsp olive oil
• 5 garlic cloves, minced
• 1 tbsp ground coriander
• ½ cup fresh cilantro, chopped
• 1 tbsp red chili pepper, diced (optional for heat)

Directions

1. Boil lamb with onion, garlic, carrot, celery, bay leaves, spices, and cilantro in water until tender (30–45 min); reserve broth and cut meat into small chunks.
2. In a pot, sauté onion, garlic, coriander, and cilantro in olive oil until fragrant. Add chopped peppers.
3. Stir in okra and tomato paste until paste is distributed.
4. Pour in tomato sauce, reserved broth, salt, and pepper. Bring to gentle boil, then cover and simmer for 20 min.
5. Add cooked lamb chunks; simmer on low for an additional 10 min until okra is tender.
6. Prepare tasha: In a skillet, sauté garlic, coriander, cilantro, and chili in olive oil for 1–2 min. Pour half tasha into stew and simmer 4 min.
7. Serve stew over vermicelli rice or with pita, topped with reserved tasha and lemon wedges.