Delicious Mediterranean Recipes!

Lamb Stew with Okra (Mish me Bamje)

Lamb Stew with Okra (Mish me Bamje)


  • 1 lb fresh okra young and small size (frozen okra is okay to use)
  • 1 lb lamb shoulder cut in cubes (using beef It’s okay too)
  • 4 tbsp extra virgin olive oil
  • 1 large onion sliced thinly
  • 4 fresh tomato chopped or 1 can 28 oz of tomato crushed
  • 2 tbsp parsley
  • 1 tsp salt
  • pepper as desired
  • 1 tbsp flour
  • 3 tbsp tomato sauce
  • 1/2 tsp of chili

For soaking okra:

  • 1 tsp salt
  • 2 tbsp red vinegar
  • 1 large bowl
  • 3 cups of water


First trim the conical top with a sharp knife, then soak them in water with red vinegar and salt for 20-30 minutes. Drain, rinse and they are ready to cook. Meanwhile heat the oil in a large heavy -bottom pot over medium-high heat. Add the meat and the onion and cook until the meat is brown a little and onion is softened. Add flour and stir for about one minute, then pour in chopped tomato, tomato paste, salt, pepper, okra and fill with water until the meat is covered completely. Cover the pot and bring to a boil, then let it simmer for 45 minutes or until the meat is cooked. Serve with hard crust bread or over rice.

Note: When using lamb, you can cook okra together at the same time. When using beef, boil the meat first after you added all ingredients above, then add okra at the end and cook for 20 minutes. Never use chopped okra for stew. Also when using frozen okra there is no need to soak them, only to clean the end tip of them.

Lamb Stew Okra
Lamb Stew Okra

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