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.

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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)

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Instructions

1. 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.

2. Sauté the garlic:
   Add minced garlic to the lamb and cook 1–2 minutes until fragrant.

3. Add tomato paste and spices:
   Stir in tomato paste, coating the lamb evenly. Let it cook 2–3 minutes. Add coriander and cinnamon/baharat if using.

4. Simmer the lamb:
   Pour in water or stock to cover the meat. Season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 45–60 minutes, until lamb is tender.

5. Add the okra:
   Gently add okra on top of the stew. Cover and simmer another 15–20 minutes until the okra is cooked but still holds its shape.

6. Finish:
   Squeeze fresh lemon juice over the stew before serving. Garnish with cilantro or parsley if desired.

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Tips for Perfect Bamiya

• Use small, fresh okra to avoid sliminess.

• Handle okra gently; stir minimally to maintain shape.

• For extra garlic flavor, roast some cloves before adding.

• Avoid pre-adding lemon; it’s best at the end to brighten flavors.

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