Stewed Okra and Lamb (or Beef) with Cilantro

Name: Stewed Okra and Lamb (or Beef) with Cilantro (Bammee bi Lahm (bam-mee bee lah-him))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ¼ cup finely chopped cilantro; use green leafy parts and tender stems; 1 large clove garlic; 1 teaspoon ground coriander; 4 cups boiling water; ½ cup tomato paste; ¼ teaspoon coarsely ground pepper; 1 teaspoon and ½ teaspoon salt, divided; ½ teaspoon ground allspice; ¼ teaspoon ground cinnamon; 2 tablespoons extra-virgin olive oil; 1 pound lean lamb (from the leg), cut into 1-inch pieces; 1 recipe Stewed Okra and Cilantro in Olive Oil; 2 tablespoons freshly squeezed lemon juice; or: 1 pound lean beef (top round/London broil); 1 cup diced yellow onion (¼ inch)

Bammee bi Lahm (bam-mee bee lah-him)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Ingredients

For the Lamb (or Beef)

1 recipe Stewed Okra and Cilantro in Olive Oil
2 tablespoons extra-virgin olive oil

Asia
Lebanon
Side dish
Spicy
Mediterranean
Gluten-free

Method

Prepare Ahead

You can prepare this up to 2 days in advance and refrigerate. As it remains in the refrigerator, the flavors continue to develop. Serve as directed.