Module 13 · Slow & Nordic
Lamb & Okra Stew (Bamia) with Baharat and Dried Lime
Lamb & Okra Stew (Bamia) with Baharat and Dried Lime is a keto dinner with 11.9 g net carbs, 39 g protein and 34 g fat per serving (510 kcal). It serves 5 and takes 2 hours in total.
Tender lamb slowly braised with okra, tomato and warm baharat spices, brightened with dried lime: the comforting Sunday pot of Baghdad and the Levant.
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Allergens in this Ketogeni recipe: celery. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 5 servings · Active time: 30 min · Total time: 2 h
| Per serving | Amount |
|---|---|
| Net carbohydrates | 11.9 g |
| Protein | 39 g |
| Fat | 34 g |
| Energy | 510 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 900 g organic lamb shoulder, in 4 cm cubes
- 2 tbsp ghee or olive oil
- 1 piece organic onion, finely chopped (about 120 g)
- 4 piece organic garlic cloves, crushed
- 1 tbsp baharat (seven-spice)
- 0.5 tsp ground turmeric
- 2 tbsp organic tomato paste
- 400 g organic chopped tomatoes
- 2 piece dried limes (loomi), pierced (or zest of 1 lemon)
- 600 ml organic lamb or chicken stock
- 500 g organic okra, small pods, stems trimmed
- 15 g organic coriander leaves, chopped
- 1 piece organic lemon, in wedges
Step-by-step method
- Season the lamb and brown it in batches in the ghee in a heavy casserole, about 8 minutes per batch. Set aside.
- Lower the heat, add the onion and cook 6 minutes until soft; add garlic, baharat and turmeric for 1 minute.
- Stir in the tomato paste and cook until it darkens, then add the tomatoes, dried limes, stock and the lamb.
- Cover and simmer gently 1 hour, until the lamb is nearly tender.
- Meanwhile sear the okra in a hot dry pan for 3 minutes so it stays firm and does not turn slimy.
- Add the okra to the pot and simmer uncovered 20–25 minutes more until the sauce is thick and the lamb falls apart.
- Finish with coriander and serve with lemon wedges and a crisp green salad.
Chef’s tips
- Searing the okra first keeps it firm.
- The stew tastes even better the next day.
Variations
- Use beef shin instead of lamb.
- Add a pinch of chilli with the spices.
Storage
Keeps 4 days in the fridge and freezes well for 3 months.
Questions and answers
How many net carbs are in Lamb & Okra Stew (Bamia) with Baharat and Dried Lime?
One serving has 11.9 g net carbohydrates, 39 g protein and 34 g fat (510 kcal). The recipe makes 5 servings. These figures are estimates; your own ingredients may differ.
Can I make Lamb & Okra Stew (Bamia) with Baharat and Dried Lime ahead, store or freeze it?
Keeps 4 days in the fridge and freezes well for 3 months.
Which allergens are in Lamb & Okra Stew (Bamia) with Baharat and Dried Lime?
It contains celery, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Lamb & Okra Stew (Bamia) with Baharat and Dried Lime gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Lamb & Okra Stew (Bamia) with Baharat and Dried Lime?
Yes. Use beef shin instead of lamb. Add a pinch of chilli with the spices.