Entree: Iraq – Marsh Arab Cuisine – مرقة بامية ➤ Marqa Bamiya (Slow-simmered okra and tomato stew with lamb, seasoned with garlic and lemon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1- to 1.5-inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes or 3 medium fresh tomatoes, chopped
- 2 cups (480 ml) chicken or beef stock, or water
- 1 lb (450 g) fresh okra, trimmed (or frozen whole okra)
- 1 bay leaf
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric
- 1/4 tsp (1.25 g) ground black pepper
- 1 to 2 tsp (5–10 g) salt, to taste
- 2 tbsp (30 ml) lemon juice, plus lemon wedges to serve
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a heavy-bottomed pot over medium-high heat. Season lamb lightly with salt and brown in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, sauté chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant.
3. Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, ground coriander, cumin, turmeric, black pepper, bay leaf, and stock. Return browned lamb to the pot and bring to a gentle simmer.
4. Cover, reduce heat to low, and simmer for 45–60 minutes, or until lamb is nearly tender. Skim excess fat if needed.
5. Add okra to the stew, stir gently to combine, and continue simmering uncovered 15–20 minutes until okra is cooked and stew has thickened. If using frozen okra, stir in 10–12 minutes before end of cooking.
6. Stir in lemon juice, adjust salt to taste, remove bay leaf, and sprinkle with chopped cilantro or parsley. Serve hot with plain rice or flatbread and lemon wedges.