Persian Lamb Shank (Bamia) is a traditional Persian dish featuring tender lamb shanks cooked in a fragrant, rich tomato sauce with okra and a mix of aromatic spices. The stew is flavorful, hearty, and perfect for a comforting meal. Here’s a recipe to recreate this delicious Persian dish at home:
Ingredients:
- Lamb shanks: 4 shanks (about 1.5 kg or 3–4 lbs)
- Olive oil: 2 tablespoons (for browning)
- Onion: 1 large, finely chopped
- Garlic: 4 cloves, minced
- Tomato paste: 2 tablespoons
- Canned tomatoes: 2 x 400g cans, crushed or chopped
- Okra: 200g (fresh or frozen)
- Beef or chicken broth: 2 cups (or water)
- Ground turmeric: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground coriander: 1 teaspoon
- Saffron: A pinch (optional, but adds authentic flavor)
- Fresh lemon juice: 1 tablespoon (or more to taste)
- Salt and pepper: to taste
- Fresh parsley or cilantro: chopped, for garnish
- Pomegranate molasses: 1 tablespoon (optional, for a hint of sweetness and tang)
Instructions:
- Brown the lamb shanks:
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Season the lamb shanks with salt and pepper.
- Brown the lamb shanks on all sides, about 5–7 minutes per side, until they develop a nice golden-brown crust. Once browned, remove the lamb shanks from the pot and set them aside.
- Sauté the aromatics:
- In the same pot, add the chopped onion and cook for about 5–7 minutes until softened and golden.
- Add the minced garlic and cook for another minute until fragrant.
- Add the tomato paste and spices:
- Stir in the tomato paste, ground turmeric, cumin, cinnamon, and coriander. Cook for 2–3 minutes, allowing the spices to bloom and release their flavors.
- Add the canned tomatoes (with their juice), and stir to combine.
- Deglaze and simmer:
- Add the broth (beef or chicken) to the pot, scraping up any bits from the bottom of the pot. Stir in the saffron (if using) for that signature Persian flavor.
- Return the lamb shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.
- Cover the pot with a lid, reduce the heat to low, and simmer for 1.5–2 hours, or until the lamb shanks are tender and the meat is easily falling off the bone.
- Add the okra:
- Once the lamb is tender, stir in the okra and cook for an additional 20–30 minutes, or until the okra is tender. Be careful not to overcook the okra as it can become slimy.
- Finish with lemon and pomegranate molasses:
- Taste the stew and adjust the seasoning with salt, pepper, and lemon juice. If you’d like a touch of sweetness and tang, drizzle in some pomegranate molasses.
- The stew should have a balance of savory, slightly tangy, and aromatic flavors.
- Serve:
- Ladle the stew into bowls, ensuring each serving has a lamb shank and plenty of the rich sauce and okra.
- Garnish with freshly chopped parsley or cilantro.
Serving Suggestions:
- Persian rice (chelow) or saffron rice is the traditional side for this dish, as it helps soak up the flavorful sauce.
- You can also serve it with a simple cucumber and tomato salad or mast-o-khiar (Persian yogurt and cucumber dip) to balance the richness of the stew.
This Persian Lamb Shank (Bamia) is a perfect blend of tender lamb, savory spices, and the unique texture of okra, creating a dish full of complex and comforting flavors. It’s perfect for a family dinner or special occasion! Enjoy!
