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.
Reviewed by Around the Table
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
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- 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.
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