Entree: Iraq – Baghdad & Central Iraq – مرقة بامية ➤ Marqa Bamiyah (Iraqi okra and tomato stew usually simmered with lamb and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) fresh okra, trimmed and left whole or halved
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 4 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1½ cups (360 ml) lamb stock or water
- 2 tbsp (30 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water (or juice of 1 lemon)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) ground allspice
- 1 small cinnamon stick — about 1 inch (2.5 cm)
- 1 tsp (4 g) sugar
- 1½ tsp (8 g) salt, more to taste
- ½ tsp (1 g) freshly ground black pepper
- ¼ cup (15 g) chopped fresh cilantro for garnish
- 2 cups (400 g) basmati rice, cooked, to serve

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onion and sauté until soft and golden, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
2. Increase heat to medium-high, add the lamb cubes, and brown on all sides, about 6–8 minutes. Stir in the tomato paste and spices (coriander, cumin, turmeric, allspice) and cook 1–2 minutes to bloom the spices.
3. Add the crushed tomatoes, lamb stock (or water), cinnamon stick, sugar, and salt and pepper. Bring to a simmer, reduce heat to low, cover partially, and cook until the lamb is nearly tender, about 30–40 minutes.
4. Stir in the tamarind mixture (or lemon juice) and the trimmed okra. Simmer uncovered for another 15–20 minutes until the okra is tender but still holds shape and the sauce has thickened. Taste and adjust salt, pepper, or a bit more tamarind/lemon for brightness.
5. Remove the cinnamon stick. Garnish with chopped cilantro and serve hot with steamed basmati rice.