Bamia — Print Recipe — The Culinary Codex

Tender okra pods simmered with chunks of lamb in a rich, tangy tomato sauce seasoned with dried lime. This beloved Iraqi stew balances the earthy sweetness of okra with the sour punch of loomi.

Ingredients

500g fresh or frozen okra
400g lamb stew meat, cubed
1 large onion, diced
4 cloves garlic, minced
3 tomatoes, diced
2 tbsp tomato paste
2 dried limes (loomi), pierced
1 tsp turmeric
1 tsp baharat
2 tbsp vegetable oil
Salt and pepper
Juice of 1 lemon
Fresh cilantro for garnish

Instructions

1 If using fresh okra, trim the stems carefully without cutting into the pod to prevent sliminess. If frozen, use directly from the bag.
2 Brown lamb cubes in oil over high heat for 6-7 minutes. Add diced onion and garlic, cooking until softened.
3 Stir in turmeric, baharat, and tomato paste. Cook for 2 minutes until the paste darkens and the spices are fragrant.
4 Add diced tomatoes, dried limes, and enough water to cover. Simmer covered for 30 minutes until the lamb is nearly tender.
5 Add okra to the stew, placing them gently on top without stirring to preserve their shape. Cover and cook 20 minutes more.
6 Squeeze lemon juice over the stew, garnish with cilantro, and serve hot over steamed white rice.

Did You Know?

Iraqi cooks insist on never stirring okra once it is added to the pot — the pods must stay whole and intact for proper texture.