Yakhneh Bamia
A Syrian okra stew: okra and lamb in a tomato-and-pomegranate sauce, slow-braised till the meat falls apart and the molasses gives a signature dark sourness.
Overview
Lamb chunks are browned hard; onion is softened in the same pot; tomato and pomegranate molasses build a tangy base; the lamb returns with stock and braises for 1 hour. Small frozen or fresh okra is added in the last 30 minutes (long enough to soften, short enough not to disintegrate). Crushed garlic and chopped coriander, sizzled briefly in butter at the end (taqliya), go on top.
Ingredients
Stew
- 800 g lamb shoulder (or neck, cut into 4 cm chunks)
- 3 tablespoons vegetable oil (or samna)
- 2 onions (chopped)
- 6 garlic cloves (crushed)
- 1 (400 g) tin chopped tomatoes
- 2 tablespoons tomato puree
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 dried black lime (loomi, pierced, optional)
- 1 ½ teaspoons salt
- 800 ml hot lamb stock (or beef stock)
- 600 g small whole okra (fresh or frozen)
Taqliya
- 3 tablespoons butter (or samna)
- 6 garlic cloves (crushed)
- 1 small bunch fresh coriander (chopped)
To serve
- 4 servings cooked rice (with vermicelli, optional)
- Lemon wedges
Method
Stage 1 - Brown
- Pat the lamb dry; season with salt.
- Heat the oil in a heavy pot over medium-high. Brown the lamb in batches, 5 minutes per batch. Set aside.
Stage 2 - Base
- In the same pot, soften the onion 8-10 minutes until pale gold.
- Add 3 of the garlic cloves; cook 30 seconds.
- Add allspice, coriander, cinnamon, pepper; cook 30 seconds.
- Stir in tomato, tomato puree and pomegranate molasses; reduce 5 minutes.
Stage 3 - Braise
- Return the lamb. Add bay, dried lime (if using), salt, and hot stock.
- Cover; simmer on low 1 hour 15 minutes until the lamb is tender.
Stage 4 - Okra
- Add the okra (fresh or frozen, no need to thaw); push under the sauce.
- Cook uncovered 25-30 minutes until the okra is tender but holds shape and the sauce has reduced and clings.
Stage 5 - Taqliya
- In a small pan, melt the butter; add the remaining 3 crushed garlic cloves; sizzle 30 seconds until aromatic but not coloured.
- Off the heat, stir in chopped coriander.
Stage 6 - Serve
- Tip the yakhneh into a warm wide bowl. Pour the taqliya over the top.
- Serve over rice with vermicelli and a lemon wedge.
Notes
- Small whole okra: Don't slice. Sliced okra goes slimy. Whole pods, especially small ones, stay structural.
- Pomegranate molasses is the signature: Don't substitute - the dish takes its character from the dark-sour-fruity note.
- Taqliya at the end: The fresh garlic-coriander-butter sizzle is the Syrian signature. Don't pre-mix it into the stew; the freshness matters.
Storage
- Refrigerate 3 days. Reheats well.
- Freezes 2 months.
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