Bamya is a beloved Middle Eastern okra stew, often considered the ultimate comfort food across the region. This hearty bamya recipe features melt-in-your-mouth lamb and tender baby okra simmered in a rich, tomato-based stew. Traditionally, it's served over fragrant vermicelli rice to soak up every last bit of that goodness.
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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 me know what you think!
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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.
Step 4: Next, add the diced tomatoes and okra, and stir once more. Lock the lid into place and set the vent to seal. Pressure Cook on high for 20 minutes. Prepare the vermicelli rice while the okra stew is cooking.
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 the pin drops, remove the cover and stir the bamya before serving over vermicelli rice.
Serving Suggestions
Like most Middle Eastern meals, a plate loaded with fresh herbs, scallions, and torshi are commonly served on the side. And don't forget the Middle Eastern pita bread or Iraqi khubz; some may prefer to dunk it into the stew to soak up the goodness.
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 can find fresh baby okra, definitely use that.
- Pickled baby okra may also be used (and can be purchased in most Middle Eastern markets).
- 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!
- 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, check out this fasolia recipe and these other delicious stews!
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Recipe
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Ingredients
Equipment
Method
- Season lamb or stew meat with salt, paprika, and cayenne pepper, if using.
- 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.
- 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.
- Next, add the diced tomatoes and okra, and stir once more. Lock the lid into place and set the vent to seal. Pressure Cook on high for 20 minutes. Prepare the vermicelli rice while the okra stew is cooking.
- When the 20 minutes are up, do a quick release to release the pressure. When the pin drops, remove the cover and stir the bamya before serving over vermicelli rice.
- Bamia is served over rice with a plateful of fresh herbs and scallions on the side.
Nutrition
Notes
- 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 can find fresh baby okra, definitely use that.
- Pickled baby okra may also be used (and can be purchased in most Middle Eastern markets).
- 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!
- Store leftover bamya in the fridge in an airtight container for up to 4 days.
Peter says
great recipe, however I would add some yellow curry powder, that's the missing link to the recipe. mild or spicy is your choice
Hilda Sterner says
Hi Peter, I'm curious what nationality you are because curry may be something that certain ethnicities add. This is the Assyrian version and don't adding curry, however, I'm definitely willing to try it the next time I make it. To me it's already perfection, but who knows? Maybe it could be improved?
Peter says
Hi Hilda,
I'm Assyrian aswell, it's just the way my grandma used to make it, before she passed away, I've since made this without the curry powder and I found it abit too acidic (might be my novice cooking skills) but the curry powder adds abit of complexity, in my opinion. taste much like beauty is dependant on the beholder of course
Hilda Sterner says
Hi Peter, God bless your grandma, I bet she was an excellent cook, just like my mom! I'm not sure how the curry would keep it from being too acidic. I would recommend adding less lemon juice if you found it too acidic. And you're right, everyone has their own preferences, so I always recommend adjusting the recipe to what you like! Take care, and thanks for your comment!