Bamia Recipe - How to make Iraqi Okra Stew

Learn to make the super healthy and delicious Baimya (aka Bamia), a hearty okra based Stew that’s available amongst many middle eastern cuisines including Afghan, Turkey, Lebanese, etc. Today we’re making the Iraqi version, which is my favourite version.

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INGREDIENTS:
For the Okra Stew (Bamia)
• 800g of baby okra (frozen or fresh)
• Small cuts of Lamb shank or largely diced lamb – 500g
• 2 heads garlic – one whole, one peeled and segmented
• Tomato paste – 3 heaped table spoons
• 1L of tomato puree – use two 400 g cans of whole tomato blended + approximately approx. 400ml water.
• Salt to taste – around 1 table spoon
• 1 table spoon of stock powder or 1 cube of stock
• Pepper – 1 teaspoon
• Ghee or oil for cooking as required.

For the rice:
• 2 cups long grain basmati rice
• Water for boiling and steaming the rice
• Salt to taste
• 2 table spoons ghee

TIPS:
• Baima can be made out of fresh or frozen okra. Frozen okra is available from your middle eastern or Asian grocers.
• Avoid cutting your okra! This makes the whole stew slimy – small whole okra are always the best.
• Never add spices to your bamiya other than salt and pepper – this will ruin the bamiya – the true flavour comes from the fresh garlic infusing into the broth which is accentuated with salt.

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