Bamya (Iraqi Lamb and Okra Stew)

Ingredients

• Lamb Shoulder

  600 g

  $7.50

• Okra

  400 g

  $1.52

• Garlic

  6 cloves

  $0.05

• Onions

  1 medium

  $0.30

• Tomato paste

  2 tbsp

  $0.14

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Pomegranate Molasses

  1 tbsp

  $0.11

• Lemon

  1 each

  $0.50

• Ghee (Clarified Butter)

  2 tbsp

  $0.39

• Salt

  1 tsp

  $0.00

• Black pepper

  0.5 tsp

  $0.06

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut lamb shoulder into bite-sized cubes and season with half the salt and black pepper.

2. 2

   Melt ghee in a large Dutch oven and brown lamb cubes in batches over medium-high heat, then remove to a plate.

3. 3

   Add diced onion and smashed garlic cloves to the pot, cooking until soft and lightly golden.

4. 4

   Stir in tomato paste and cook for 1 minute, then add tinned tomatoes, pomegranate molasses, 400 ml water, and return the lamb to the pot.

5. 5

   Cover and simmer gently over low heat for 40 minutes until the lamb is nearly tender.

6. 6

   Trim okra stems carefully without exposing seeds, add whole okra and remaining salt to the stew, and simmer uncovered for 20 minutes without stirring violently.

7. 7

   Squeeze fresh lemon juice over the bubbling stew just before serving with steamed rice.