Classic Iraqi Bamiya with Lamb
A rich, garlicky lamb stew with tender okra — a taste of Baghdad at home Bamiya, or okra stew, is a beloved Iraqi dish. This version keeps it simple and authentic — no onions , plenty of garlic, and slow-cooked lamb for deep flavor. Ingredients (Serves 4–5) 500g lamb chunks (shoulder or shank, bone-in preferred) 300–400g fresh okra (small, tender pods) 3–4 tablespoons tomato paste 4–5 cloves garlic, finely minced (or more if you love garlic!) 2–3 tablespoons vegetable oil or ghee 4 cups water or lamb stock Salt and freshly ground black pepper, to taste 1 teaspoon ground coriander (optional) ½ teaspoon cinnamon or baharat (optional) Juice of 1 lemon (for finishing) Fresh cilantro or parsley (optional, for garnish) Instructions Brown the lamb: Heat oil in a heavy pot over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Sauté the garlic: Add minced garlic to the lamb and cook 1–2 minutes until fragrant. Add t...
