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Margat Bamya bil Lahm
A hearty and flavorful Iraqi okra stew with tender lamb, simmered in a rich tomato-based sauce. This comforting dish is a staple in Iraqi cuisine.
🧂 Ingredientes
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 4 tbsp Vegetable oil
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 4 tbsp Tomato paste
- 1 can (400g) Diced tomatoes(undrained)
- 500 g Okra(fresh or frozen, trimmed)
- 4 cups Water or lamb broth
- 1.5 tsp Baharat
- 1 tsp Coriander powder
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- 2 tbsp Lemon juice
👨🍳 Instruções
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- 4
Add the diced tomatoes, water or lamb broth, baharat, coriander powder, salt, and black pepper. Bring the mixture to a boil.
- 5
Return the browned lamb to the pot. Reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
- 6
Add the okra to the pot. Stir gently, cover, and continue to simmer for another 20-30 minutes, or until the okra is tender and the sauce has thickened.
- 7
Stir in the lemon juice just before serving. Taste and adjust seasoning if needed.
- 8
Serve hot, traditionally with Iraqi rice (Timman).
💡 Dicas Profissionais
- ✓If using fresh okra, you can lightly sauté it before adding to the stew to reduce sliminess.
- ✓For a richer flavor, use lamb broth instead of water.
- ✓Baharat is a key spice blend in Iraqi cuisine; adjust its quantity to your liking.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add cubed potatoes or carrots along with the okra for a heartier stew.
- For a vegetarian version, omit the lamb and use vegetable broth, adding chickpeas for protein.