Khoresh Bamieh (Persian Okra and Lamb Stew)
Tender lamb simmered with tomato, turmeric and lemon, with okra that holds its shape and soaks up the sauce.
- Time2 hr 15
- LevelMedium
- Costabout £3.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 1 tablespoon of the oil in a heavy casserole over a medium high heat. Brown the lamb in two batches for about 5 minutes each, then lift it out.
10 min - 2
Add 1 more tablespoon of oil and the onions. Cook for 10 minutes, stirring, until soft and golden. Add the garlic, turmeric and cinnamon and cook for 1 minute until it smells warm and spicy.
10 min - 3
Stir in the tomato purée for 2 minutes. Return the lamb, then add the tomatoes, water, salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour 15 minutes, until the lamb is tender.
75 min - 4
While the lamb cooks, trim the okra stalks without cutting into the pods, which keeps them from going slimy. Fry in the last tablespoon of oil for 5 minutes until lightly golden.
- 5
Stir the okra and lemon juice into the stew. Simmer uncovered for 20 minutes until the okra is tender and the sauce is thick and glossy.
20 min - 6
Taste and add more salt or lemon if it needs it. Serve with plain basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.