BamyaIraqi Okra and Lamb Stew
Bamya is an Iraqi-style okra stew. This version simmers lamb, okra, tomato, garlic, and dried lime until the meat and okra are tender.
Prep
20m
Cook
1h 50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 700gLamb Shoulder (cut into chunks)
- 500gOkra (trimmed)
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 60gTomato Paste
- 300gTomato (finely chopped)
- 1pcsDried Lime (pierced)
- 900mlMeat Stock
- 40mlVegetable Oil
- 4gTurmeric Powder
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat, then cook the onion until softened and lightly golden.
- 02
Add the garlic and stir briefly, then add the lamb shoulder and cook until the meat loses its raw color and starts to brown.
- 03
Stir in the tomato paste and turmeric powder, then cook until the paste darkens slightly and smells fragrant.
- 04
Add the tomato, meat stock, dried lime, salt, and black pepper. Bring to a gentle simmer, cover, and cook until the lamb is very tender.
- 05
Add the okra and continue simmering uncovered until the okra is tender and the broth has thickened slightly.
- 06
Remove the dried lime before serving.
Ratings & Reviews
Log in to rate and review this recipe.