Stewed Okra and Lamb (or Beef) with Cilantro

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

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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
  • 1 pound lean lamb (from the leg), cut into 1-inch pieces
  • or: 1 pound lean beef (top round/London broil)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup diced yellow onion (¼ inch)
  • 1 teaspoon and ½ teaspoon salt, divided
  • ¼ teaspoon coarsely ground pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 large clove garlic
  • 4 cups boiling water
  • ½ cup tomato paste
  • ¼ cup finely chopped cilantro; use green leafy parts and tender stems

    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.