Iraqi Okra and Lamb Stew

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Margat Bamia is a beloved Iraqi home-style stew featuring tender lamb simmered with whole okra pods in a bright tomato and garlic broth scented with coriander, turmeric, and dried black lime. It is traditionally ladled over a bed of fluffy basmati rice for a deeply satisfying family meal. The okra cooks down to create a velvety, lightly thickened sauce that captures the essence of Iraqi comfort cooking.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 18 gCarbs
• 6 gFiber
• 7 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the stew base

• 1 lb (450 g) lamb shoulder, cut into 1.5-inch chunks
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 medium ripe tomatoes, finely diced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 dried black lime (loomi), pierced with a knife tip
• 2 bay leaves
• 2 cups (480 ml) hot water or lamb broth
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the okra and finishing

• 1 lb (450 g) fresh okra, tops trimmed but pods kept whole
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/3 cup chopped fresh cilantro
• Cooked basmati rice, for serving

Directions

1. Pat the lamb dry and season lightly with salt and pepper. Heat 3 tablespoons of olive oil in a heavy pot or Dutch oven over medium-high heat and brown the lamb chunks on all sides for about 6 minutes; transfer to a plate.
2. Reduce heat to medium and add the chopped onion to the same pot, cooking for 5 to 6 minutes until soft and lightly golden. Stir in the garlic, tomato paste, coriander, cumin, and turmeric, and toast the spices for 1 minute until fragrant.
3. Add the diced tomatoes, bay leaves, and pierced dried black lime to the pot. Cook for 4 minutes until the tomatoes break down and release their juices.
4. Return the browned lamb to the pot along with 2 cups of hot water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes until the lamb is nearly tender.
5. While the lamb simmers, toss the trimmed okra pods with 1 tablespoon of olive oil. Heat a large skillet over medium-high heat and sear the okra in a single layer for 2 to 3 minutes, turning, until lightly browned on all sides; this step reduces the sliminess.
6. Stir the seared okra and lemon juice into the stew, re-cover, and continue simmering uncovered for 15 to 20 minutes, until the okra is tender and the sauce has thickened to a glossy, spoon-coating consistency.
7. Discard the bay leaves and the dried black lime. Taste and adjust the salt and pepper, then stir in most of the chopped cilantro.
8. Ladle the stew into shallow bowls over a mound of hot basmati rice and finish with the remaining cilantro.

Cook’s Notes

• Choose small to medium young okra pods (under 4 inches) for the best texture; larger pods can turn woody and stringy.
• Do not slice the okra crosswise if you want to minimize the mucilaginous texture that some cooks find off-putting; searing whole pods also helps control the slime.
• If you cannot find dried black lime (loomi), substitute with 1 tablespoon of fresh lime juice added at the end for a similar tangy depth.
• For a vegetarian version, swap the lamb for 1 1/2 cups of cooked chickpeas and use vegetable broth; add the chickpeas in step 5 alongside the okra.
• Serve with plain yogurt on the side to balance the warm spices and add a cooling contrast.

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