Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add lamb stew meat in small batches and brown on all sides for 8–10 minutes. Add 1 teaspoon seven-spice mix, cook briefly, then remove the lamb and set aside.
Step 1: Sear The Meat
Step 2: Sauté the Aromatics
In the same pot, heat 1 tablespoon olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add minced garlic and cook until fragrant, then add chopped cilantro and cook briefly to release its flavor.
Step 3: Add Tomatoes, Spices, and Okra
Add tomato paste and 1 teaspoon of 7 spices, cooking for 1-2 minutes. Add frozen okra, then pour in diced tomatoes, pepper, and kosher salt. Avoid stirring too much to keep the okra intact and prevent mucilage release.
Step 4: Simmer The Stew
Add the seared lamb to the pot along with 4 cups of water. Bring the mixture to a simmer over medium-high heat. Once it reaches a simmer, reduce the heat to low, cover, and cook for 45 minutes to 1 hour until the lamb becomes tender and the flavors meld together.
Step 5: Serve
Right before serving, squeeze fresh lemon juice into the stew. Serve Bamya hot with a side of vermicelli rice or white rice.