Entree: Iraq – Mosul & North – بامية ➤ Bāmiyā (Stewed okra and lamb in a tangy spiced tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 20 min

Total 1 hr 55 min

Ingredients

- 3 tbsp (45 ml) olive oil  
- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes  
- 1 tsp (5 g) salt, plus more to taste  
- 1/2 tsp (2 g) ground black pepper  
- 1 large onion, thinly sliced (about 8 oz / 225 g)  
- 4 cloves garlic, minced  
- 2 tbsp (30 ml) tomato paste  
- 14 oz (400 g) canned crushed tomatoes  
- 2 cups (475 ml) beef or lamb stock, or water  
- 1 lb (450 g) fresh okra, tops trimmed  
- 1 large dried lime (loomi), pierced (optional)  
- 1 tsp (2 g) ground coriander  
- 1/2 tsp (1.5 g) ground cumin  
- 2 tbsp (30 ml) lemon juice  
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish  
- 1 1/2 cups (300 g) basmati rice, rinsed and drained  
- 2 1/4 cups (540 ml) water for rice  
- 1 tbsp (15 g) butter or oil for rice (optional)

Instructions

1. Pat the lamb cubes dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat and brown the lamb in batches until well-seared; remove and set aside.  
2. Add the remaining 1 tbsp (15 ml) olive oil to the pot. Sauté the sliced onion over medium heat until soft and golden, about 8–10 minutes. Add the minced garlic and cook 1 minute more.  
3. Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes, stock, ground coriander, ground cumin, and the pierced dried lime if using. Return the lamb to the pot, bring to a simmer, cover, and reduce heat to low. Cook gently until lamb is very tender, about 1 to 1 1/4 hours.  
4. While the lamb simmers, prepare the rice: combine rinsed basmati rice, 2 1/4 cups (540 ml) water, and 1 tbsp (15 g) butter or oil in a saucepan. Bring to a boil, reduce heat to low, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, fluff with a fork.  
5. When the lamb is tender, add the trimmed okra and simmer uncovered for 15–20 minutes until the okra is cooked but not mushy and the sauce has thickened. If sauce reduces too far, add a splash of water or stock.  
6. Stir in 2 tbsp (30 ml) lemon juice, adjust salt and pepper to taste. Remove and discard the dried lime if used. Sprinkle chopped cilantro or parsley over the stew.  
7. Serve Bamia hot spooned over basmati rice.