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Okra with Lamb

This is a Greek dish that my mother makes often and I run to her house every time she does.  This can be made a few different ways, but my mom’s is of course the best because she knows how to get the sliminess out of the okra and she makes it with lamb.  In Greek they’re called Bamies (pronounced Bahm-yes).


1-2 lbs lamb necks or chops (can use chicken thighs/breasts or beef if you like)
2 lbs okra
1 large onion
2 cans tomato sauce
1 can tomato paste
1 tomato
2-3 garlic cloves
Olive Oil (for okra & lamb)
Salt & Pepper to taste


Pre-heat over to 500 degrees – we want it super hot

Fill an extra large bowl with water and add a 1/2 cut white vinegar and a 1/4 cup salt.  Mix well to combine and add okra and let sit for 2-3 hours

Remove okra from salty brine, rinse, and pat dry

Lightly toss okra with olive oil and lay out on baking sheet and bake on high for 20-25 minutes until mostly cooked

Remove and set aside

Meanwhile, cut the lamb into manageable pieces

Season meat with salt and pepper liberally

In a heavy pot on high heat, add the olive oil. When hot, add the meat and sear to brown all sides of the meat.

Remove meat from heat and add the onions, tomato sauce, tomato paste, parsley, and garlic cloves. Cook for 5 minutes or until mixture boils.  Add the lamb back in and cook on a low simmer for 1-2 hours on low until meat is tender.

Transfer the meat, cooked okra, and all the tomato juices/sauce from the pot into a deep baking dish and bake at 400 for 10-20 minutes until juice has absorbed and turned into a thicker sauce

Remove and serve.  Garnish with fresh parsley or grate feta cheese on top or both!


George Christidis