Persian Lamb and Okra Stew Khoresh Bamieh

Dive into the rich and aromatic flavors of Persian Lamb and Okra Stew, known as Khoresh Bamieh. This comforting dish features tender lamb shoulder slowly simmered with hearty okra, sweet-spiced cinnamon, and tangy tomatoes, creating a perfect balance of savory and zesty notes. Infused with turmeric and optional Persian dried limes (limoo amani) for a distinctive tang, this stew captures the essence of Persian home cooking. Sautéed okra ensures a delightful texture, while a splash of fresh lemon juice brightens the dish just before serving. Pair this mouthwatering stew with steamed basmati rice or warm flatbread for an authentic Persian feast that’s as satisfying as it is flavorful. Perfect for cozy family dinners or an impressive addition to any gathering, this slow-cooked delicacy is a true celebration of Middle Eastern cuisine.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 500 grams Lamb shoulder (cut into 1-2 inch cubes)
• 300 grams Okra (trimmed)
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 400 grams Tomatoes (diced or about 1 can of crushed tomatoes)
• 2 tablespoons Tomato paste
• 1 teaspoon Turmeric
• 0.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground black pepper
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 2 cups Water or beef stock
• 1 tablespoon Lemon juice
• 2 whole Persian dried lime (limoo amani), pierced with a fork (optional)

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Add the lamb cubes to the pot and sear on all sides until browned. Remove the lamb and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of oil, then sauté the finely chopped onion until golden, about 5-7 minutes.

Step 4

Add the minced garlic to the pot and cook for 1 minute, until fragrant.

Step 5

Stir in the turmeric, cinnamon, black pepper, and salt, coating the onions and garlic in the spices.

Step 6

Add the tomato paste to the pot and stir well. Cook for 2 minutes to caramelize the paste slightly.

Step 7

Return the lamb to the pot along with the diced tomatoes (or crushed tomatoes) and water or beef stock. If using Persian dried limes, add them now. Stir well, bring to a simmer, then lower the heat.

Step 8

Cover the pot and let the stew simmer gently for about 90 minutes, stirring occasionally, until the lamb is tender.

Step 9

Meanwhile, lightly sauté the trimmed okra in a skillet with a splash of oil over medium heat for about 3-4 minutes. This helps to prevent sliminess during cooking.

Step 10

Add the sautéed okra to the stew and simmer for an additional 20-25 minutes, until the okra is tender but not falling apart.

Step 11

Stir in the lemon juice for brightness and adjust seasoning with more salt or pepper, if needed.

Step 12

Discard the Persian dried limes (if used) before serving.

Step 13

Serve hot with steamed basmati rice or flatbread for the perfect Persian meal.

Nutrition Facts

Serving size	(1963.5g)

Amount per serving	% Daily Value*
Calories	2113.4

Total Fat 155.8g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 400mg	0%
Sodium 3985.5mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 26.5g
Protein 113.5g	0%

Vitamin D 0IU	0%
Calcium 475.8mg	0%
Iron 15.4mg	0%
Potassium 3723.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 21.2%

Carbs: 13.2%