Dinner
Bamieh with Apricot Cream
About this dish
Bamieh, a traditional okra stew from the Middle East, gets a delightful twist with a luscious apricot cream that balances the savory tang of the tomato-based broth. This recipe honors the slow-cooked comfort of the original while introducing a subtle sweetness and creamy texture that will surprise and delight.
Perfect for a cozy dinner, it pairs wonderfully with fragrant rice or warm flatbread.
Ingredients
UK and US measurements are both included for every recipe.
fresh okra
vegetable500 g
Imperial measurement: 1 lb 2 oz
lamb shoulder, cubed
protein400 g
Imperial measurement: 14 oz
onion, chopped
vegetable1 large
garlic cloves, minced
herb3
tomato paste
seasoning2 tablespoons
canned diced tomatoes
vegetable400 g
Imperial measurement: 14 oz
ground cumin
spice1 teaspoon
ground coriander
spice1 teaspoon
ground cinnamon
spice1/2 teaspoon
salt
seasoningto taste
black pepper
seasoningto taste
olive oil
fat3 tablespoons
water or lamb broth
liquid500 ml
Imperial measurement: 2 1/4 cups
dried apricots, soaked and pureed
fruit100 g
Imperial measurement: 3.5 oz
plain yogurt or coconut cream
dairy1/2 cup
lemon juice
liquid1 tablespoon
fresh cilantro for garnish
herb2 tablespoons
Method
Prepare the okra
PT5MRinse okra and trim the stems, being careful not to cut into the pods. If using larger okra, slice into 5 cm (2 inch) lengths. Set aside.
Brown the lamb
PT10MHeat 2 tablespoons olive oil in a large pot over medium-high heat. Add lamb cubes in batches and brown on all sides, about 3 minutes per batch. Remove lamb and set aside.
Sauté aromatics
PT4MIn the same pot, add remaining 1 tablespoon olive oil. Sauté chopped onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
Develop the tomato base
PT4MStir in tomato paste and cook for 2 minutes, allowing it to darken slightly. Add diced tomatoes, cumin, coriander, cinnamon, salt, and pepper. Cook for 2 minutes.
Simmer the stew
PT30MReturn lamb to the pot. Add water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Add okra
PT15MAdd the prepared okra to the pot, stirring gently to combine. Cover and simmer for another 15 minutes, until okra is tender but still holds its shape.
Prepare apricot cream
PT5MWhile stew simmers, combine soaked and pureed apricots with yogurt (or coconut cream) and lemon juice in a small bowl. Stir until smooth. Season with a pinch of salt.
Serve
PT2MLadle the stew into bowls, drizzle with apricot cream, and garnish with fresh cilantro. Serve hot with rice or flatbread.
Equipment
- large pot (Dutch oven)
- sauté pan (if needed)
- mixing bowl
- measuring spoons
- chef's knife
- cutting board
- wooden spoon
Nutrition facts
Tips
- For the best texture, choose small, fresh okra and avoid overcooking—they should be tender but not slimy. The okra size matters: small pods are ideal.
- Soak dried apricots in warm water for 30 minutes before pureeing, this softens them and makes the cream smoother.
- If you prefer a dairy-free version, replace yogurt with full-fat coconut cream—it adds richness that complements the apricot beautifully.
- For a deeper flavor, let the stew rest for 10 minutes after cooking, the spices meld wonderfully.
Serving suggestions
- Serve with steamed basmati rice or warm pita bread. A side of fresh salad with lemon-tahini dressing balances the rich stew.
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Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.