Photograph of the finished Bamia stew

Middle East · Đậu bắp hầm me chua Iraq Bamia

Bamia stew

1 hr 40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 lb
  • Photograph of Okra Okra 1.8 lb
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Dried limes Dried limes 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Choose small okra pods and leave them whole without cutting them; cutting them will cause the okra to release a sticky, slimy substance that will make the sauce go on.
  2. 2 Pan-fry the okra in oil for 4 minutes until the outside is slightly browned, then remove and set aside.
  3. 3 Sauté the onions and lamb for 10 minutes, then add the tomatoes and baharat and cook for 8 minutes.
  4. 4 Soak the tamarind to extract the juice, then pour it into a pot along with a lemon (with holes poked in it) and 400 ml of water, and simmer for 35 minutes.
  5. 5 Add the okra in the last 12 minutes, then sauté the garlic and coriander and pour it over; tamarind is the base flavor of the Iraqi version, unlike the Lebanese version which only uses tomatoes.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: simmer the meat in a pressure cooker for 20 minutes at high pressure, then release the pressure naturally, and then add the okra and cook with the lid open for 10 minutes.

Start cooking