Bamya (Okra Stew)

5 from 38 votes

This Middle Eastern okra stew is cooked in a pressure cooker and is ready in right around 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Assyrian, Middle Eastern

Diet: Gluten Free

Servings: servings

Calories: 490kcal

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.

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.