Margat Bamia (Iraqi Okra and Lamb Stew)
Local name: مرقة بامية
In short: Small okra pods and lamb simmered in a tangy tomato and garlic sauce with baharat and dried lime, spooned over fluffy basmati rice. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 40 min
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Margat bamia is a weekday favorite in Iraqi homes, a thin red stew of okra and lamb eaten over rice. The sauce is lightly sour from dried lime or lemon, and baharat adds warmth. Cooks choose the smallest okra they can find and leave the pods whole so they hold together instead of turning slimy. It is simple, filling and tastes better the next day.
Instructions
- Trim the stem caps off the okra without cutting into the pods. Fry the okra in 1 tablespoon of the oil over medium-high heat for 4 minutes until lightly browned, then set aside.
- In a heavy pot, heat the remaining oil and brown the lamb in two batches for 4 minutes each. Move it to a plate.
- Cook the onion in the same pot for 8 minutes until soft. Add the garlic, tomato paste, baharat and cinnamon and stir for 1 minute.
- Return the lamb to the pot with the tomatoes, dried limes, water and salt. Bring to a boil, skim off the foam, then cover and simmer for 1 hour until the lamb is tender.
- Add the okra without stirring much, and simmer uncovered for 15 to 20 minutes, until the okra is tender and the sauce has thickened. If using lemon juice, add it now.
- Stir in the coriander, taste for salt and serve over rice.
Tips
- Do not stir the okra hard or cut it. Whole, trimmed pods and a little acid keep the stew from becoming slimy.
- Frozen okra works well and needs no frying. Beef or chicken thighs can replace the lamb, with shorter cooking times.
Questions and answers
How do I stop okra from getting slimy?
Use small pods, trim without piercing, brown them first and cook with something sour such as dried lime or lemon. Avoid stirring too much.
Can I make margat bamia ahead?
Yes. It keeps for 4 days in the fridge and tastes even better reheated. Warm it gently and add a splash of water if needed.
Can I freeze okra stew?
Yes, for up to 3 months. The okra softens slightly after freezing but the flavor is the same.
How long does it take to make Margat Bamia (Iraqi Okra and Lamb Stew)?
About 2 h 5 min in total: 25 min of preparation and 1 h 40 min of cooking.
How many calories are in Margat Bamia (Iraqi Okra and Lamb Stew)?
About 460 kcal per serving, with 18 g of protein, 51 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 51 g |
| Fat | 20 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
