Dinner · 55 min · middle-eastern

Bamieh

Dinner decisions, handled: Bamieh pairs okra with lamb cubes for a 55-minute Middle Eastern dinner. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 lb Okra
• 1.5 lb Lamb cubes
• 4 Tomatoes
• 2 tbsp Tomato paste
• 1 Onion
• 5 cloves Garlic
• 3 tbsp Lemon juice
• 1 tsp Coriander

Steps

1. Trim the okra caps without cutting into the pods — pierced pods leak slime into the stew.
2. Sear the okra in hot oil 5 minutes until lightly browned; set aside.
3. Brown the lamb, then soften the onion, garlic, and tomato paste in the same pot.
4. Add the chopped tomatoes and water; braise the lamb 30 minutes until nearly tender.
5. Return the okra and simmer 15 minutes more — no stirring, or the okra breaks and the stew turns slimy.
6. Finish with lemon juice and coriander; the acid brightens and tightens the sauce.
7. Serve over vermicelli rice; properly made bamieh is silky, never slimy, and the lemon is essential.

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