Bamya is a Middle Eastern okra stew that is considered the ultimate comfort food! This bamya recipe is loaded with tender lamb and tasty baby okra in a delicious tomato-based stew. Bamya is usually served over vermicelli rice.
Bamya is always delicious but it's even more amazing when cooked in a pressure cooker! While the lamb and the okra in this stew are always tender, they literally melt in your mouth when cooked in a pressure cooker.
Sometimes referred to as "ladies' fingers," okra often gets a bad rap for being slimy, but it all depends on the size of the okra and how you cook it! Baby okra is loaded with flavor and doesn't have large seeds or an undesirable texture, which is why I recommend using it when making bamya.
So whether you're new to okra or a huge fan, give this bamya recipe a try and let men know what you think!
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😍 Why You'll Love This Recipe
- This bamya recipe is easy to prepare, especially in an Instant Pot!
- If you don't like lamb, you can substitute beef or chicken.
- You can enjoy bamya without rice to cut down on carbs.
🛒 What You Need For This Recipe
🔖 Ingredient & Substitutions
- Okra: Frozen baby okra can be found in most Middle Eastern markets. Although this recipe specifically calls for frozen okra, fresh okra is always preferred. Just make sure they are as tiny as possible.
- Lamb: There is a widely held belief among many of my Assyrian friends that bamya is best when cooked with lamb instead of beef. I have to agree. I will let you make the call, however, if you don't have any preference, definitely use lamb!
- Tomato Paste: 6-ounce can of tomato paste for the sauce.
- Onion: You'll need one medium onion.
- Spices: You'll need paprika and a touch of cayenne pepper for heat.
*A full list of ingredients can be found in the recipe card.
🥘 How to Make Bamya
Step 1: Season lamb or stew meat with salt, paprika, and cayenne pepper, if using.
Step 2: Add olive oil to the pressure cooker and choose "saute." Once the oil is hot, add the meat and sear for a few minutes. Add chopped onion and garlic and sauté a few minutes longer.
Step 3: Dissolve tomato paste into 3-½ cups of hot water. Stir in lemon juice. Pour tomato sauce into the pressure cooker and stir to incorporate all the ingredients.
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Step 4: Next, add the diced tomatoes and okra, and stir once more. Lock the lid into place and set the vent to "Seal." Select "Pressure Cook" and set the time to 20 minutes. Prepare the vermicelli rice while the okra stew is being cooked.
Pro Tip: The Instant Pot will take approximately 5 minutes to come to pressure.
Step 5: When the 20 minutes are up, do a "quick release" to release the pressure. When all the steam is released, remove the cover and stir bamya once more.
Serve bamya over rice with a plateful of herbs and scallions on the side.
🤷🏻♀️ Recipe FAQs
Okra has a unique flavor that's mild when raw but the flavor really develops when okra is cooked. Although many dislike okra because they assume it's slimy, that is not the case. The smaller the size of the okra, the less slimy it is.
Bamya is the name of a Middle Eastern okra stew. Bamya is usually prepared in a tomato-based sauce with chunks of lamb or beef. Bamya is usually served over white rice.
👩🏼🍳 Pro Tips
- Before making bamya with frozen baby okra, make sure to rinse the okra in a colander under running cold water to remove any frost that may have accumulated on the okra.
- If you're worried about over-cooking the bamya, try adding it after the stew has cooked for 20 minutes. Add the okra and choose the "saute" setting, then cook for an additional 10 minutes.
- Pickled baby okra may also be used (and can be purchased in most Middle Eastern markets). If using pickled okra to make your bamya, be sure to follow the steps above so it does not overcook.
- In the Middle East, bamya is sometimes served over torn chunks of bread instead of rice. A great way to make use of stale bread!
- Don't forget to serve some torshi on the side!
- Store leftover bamya in the fridge in an airtight container for up to 4 days.
🍽 More Middle Eastern Stew Recipes
If you enjoy this bamya recipe, make sure you try these other delicious stews!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Bamya (Okra Stew)
Equipment
- 1 pressure cooker
Ingredients
- 1½ teaspoon vegetable oil
- 1½ pounds cubed lamb (or beef)
- 1 tablespoon paprika
- 2 teaspoon sea salt
- ½ teaspoon cayenne pepper (or less)
- 1 medium yellow onion (diced)
- 5 cloves garlic (minced)
- 3½ cups hot water
- 1 can tomato paste (6 ounces)
- 2½ tablespoon lemon juice
- 1 medium tomato (chopped)
- 1 bag frozen baby okra (14 ounces) (or 1 lb. fresh baby okra)
Instructions
- Season meat with salt, paprika, and cayenne pepper, if using.
- Add oil to the pressure cooker and choose "saute." Once the oil is hot, add the meat and sear it for a few minutes. Add onion and garlic and saute a few minutes longer.
- Dissolve tomato paste into 3½ cups of hot water and stir in lemon juice. Pour into the pressure cooker and stir to incorporate the ingredients.
- Next, add the diced tomatoes and okra, stir once more. Lock the cover into place and set the vent to "Seal." Select "Pressure Cook" and set the time to 20 minutes. Prepare the vermicelli rice while the okra stew is being cooked.
- When the 20 minutes are up, do a "quick release" to release the pressure. When all the steam is released, remove the cover and stir once more.
- Okra Ladies Fingers Stew (Bamia) is served over rice with a plateful of herbs and scallions on the side.
Notes
-
- Before using frozen baby okra, make sure to rinse the okra in a colander under running cold water to remove any frost that may have formed on the okra.
- If you're worried about over-cooking the okra, try adding it after the stew has cooked for 20 minutes. Add the okra and choose the "saute" setting, then cook for an additional 10 minutes.
- Pickled baby okra may also be used (and can be purchased in most Middle Eastern markets). If using pickled okra, be sure to follow the steps above so it does not overcook.
- In the Middle East, bamya is sometimes served over torn chunks of bread instead of rice. A great way to make use of stale bread!
- Don't forget to serve some torshi on the side!
- Store leftover bamya in the fridge in an airtight container for up to 4 days.
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