Entree: Iraq – Basra & South – مرقة بامية ➤ Marqa Bamiya (Okra and lamb stew simmered in a spiced tomato broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 tbsp (30 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 (1 g) ground black pepper
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste
- 1 can (14 oz / 400 g) crushed or diced tomatoes
- 3 cups (720 ml) lamb or beef stock
- 1 lb (450 g) fresh okra, trimmed (or frozen okra, thawed)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cinnamon
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 tsp (5 ml) sugar (optional, to balance acidity)

Instructions

1. Heat the olive oil in a heavy pot over medium-high heat. Season the lamb cubes with 1 tsp salt and 1/2 tsp pepper. Brown the lamb in batches until well caramelized, about 5–7 minutes per batch; remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Stir in the tomato paste and cook 2 minutes to deepen flavor. Add the crushed tomatoes, browned lamb, and stock. Bring to a gentle simmer.
4. Add the ground coriander, turmeric, cumin, and cinnamon. Cover and simmer gently for 45 minutes to 1 hour, until the lamb is tender.
5. Add the okra and continue to simmer uncovered for 15–20 minutes until the okra is cooked through and the sauce thickens. If using frozen okra, add it in the last 10–15 minutes.
6. Stir in the lemon juice and sugar if using. Taste and adjust salt and pepper.
7. Serve hot garnished with chopped cilantro or parsley, alongside steamed rice or flatbread.