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Bamya Bil Lahme (Okra With Meat Stew)

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“Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one pot recipe making it quicker and easier to prepare than other stove to oven methods. Served with Egyptian or other short grained rice.”

Ingredients Nutrition


  1. Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
  2. Add onions to meat and saute until translucent, 8-10 minutes.
  3. Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
  4. Add salt and pepper to taste.
  5. Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
  6. Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
  7. Once meat is tender add okra and 1-2 cups water.
  8. Pour lemon juice over mixture (this reduces the slimy texture of the okra).
  9. Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
  10. Serve warm with rice.

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