Tagine Bamia bil Lahma (Egyptian Claypot Baby Okra, Garlic & Coriander Braise) – Authentic Egypt Recipe

Baked in a clay bram pot until the okra and tomatoes caramelize beneath a fragrant garlic-coriander crust.

Country of Origin
🇪🇬 Egypt (North Africa, Africa)
Dietary Profile
omnivore
Prep Time
20 min
Cook Time
30 min
Difficulty
Medium
Signature Staples
Tender beef cubes (or mushrooms), Baby okra pods, Vermicelli basmati rice and lemon wedges, Sizzling garlic-coriander tasha, Crushed tomatoes

Ingredients for Tagine Bamia bil Lahma (Egyptian Claypot Baby Okra, Garlic & Coriander Braise) (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender beef cubes (or mushrooms), prepped into bite-sized pieces
  • 1.5 cups baby okra pods, washed and trimmed
  • 1 cup vermicelli basmati rice and lemon wedges
  • 1 medium onion and 3 cloves garlic, finely minced with sizzling garlic-coriander tasha
  • 1.5 tbsp traditional Egypt seasoning (crushed tomatoes, allspice, lemon juice)
  • 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

  1. Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
  2. In a skillet over medium heat, sauté onion, garlic, sizzling garlic-coriander tasha, and crushed tomatoes, allspice, lemon juice for 3 minutes until fragrant.
  3. Combine tender beef cubes (or mushrooms) and baby okra pods with the sautéed aromatics and layer evenly into the baking dish.
  4. Top with vermicelli basmati rice and lemon wedges and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
  5. Let rest 5 minutes before serving warm at the table.

More Authentic Egypt Recipes