Lamb and Okra Tomato Stew — Lamb Bamia
Iraqi okra-and-lamb stew slow-simmered in a tomato-tamarind broth with garlic and coriander, served over basmati rice with a fresh herb finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry, rub with 0.5 tsp salt. Dice onion and tomato finely, grate 6 garlic cloves and 2 cloves separately. Trim okra caps. Rinse basmati rice until water runs clear. Chop coriander and parsley, combine with grated garlic and lemon juice in a bowl.
Sear
Heat 30ml olive oil in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear lamb pieces in two batches for 5 minutes each, turning every 90 seconds, until deeply browned. Transfer to a plate.
Bloom
Lower heat to medium, add diced onion, cook 5 minutes until softened. Stir in grated garlic, baharat, cumin, coriander, and Aleppo pepper, toast 30 seconds. Add tomato paste, cook 1 minute, then add diced tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges.
Build
Return lamb to pan, add tamarind paste, 400ml hot water, and 0.5 tsp salt. Bring to gentle simmer, cover, cook on low for 12 minutes until lamb yields when pressed. While lamb cooks, bring 300ml hot water and 0.5 tsp salt to simmer in a small saucepan, stir in rice, cover tightly on lowest heat, cook 14 minutes until liquid is absorbed.
Crisp
Heat 20ml olive oil in a small pan over medium-high for 1 minute. Toss okra for 2 minutes until lightly seared on the outside. Add seared okra to lamb stew, lower to gentle simmer, cook uncovered for 6 to 7 minutes until okra is tender and broth thickens to stew consistency.
Rest and plate
Off heat, rest rice 2 minutes. Divide rice between two plates, ladle bamia generously over each portion, scatter herb finish on top, serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.