Bamieh is a traditional Iraqi recipe for a classic stew of veal or lamb and okra in a tomato and garlic base. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Okra Stew (Bamieh).
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Ingredients:
500g bone-in veal or lamb
400g frozen okra (keep frozen)
5 garlic cloves, sliced
3 tbsp tomato purée
1.5l water boiling
salt and freshly-ground black pepper, to taste
4 tbsp vegetable oil (or your preferred cooking oil), for frying
Method:
Place a large saucepan over medium heat. Add 2 tbsp oil and use to sear the meat for 4–5 minutes on each side until nicely coloured.
Pour boiling water over the meat, ensuring that all the meat is completely submerged. Bring to a boil, cover the pan and cook for 35-40 minutes, until the meat is fully tender. Remove the meat with a slotted spoon and set aside. Reserve the stock.
Add a tablespoon of oil and use to fry the frozen okra and sliced garlic for 3-5 minutes, until the garlic is fragrant and the okra begins to soften slightly. Stir in the tomato purée and season to taste with salt and freshly-ground black pepper.
Return the meat and the stock to the pan. Pour over additional boiling water, as needed, to ensure the stew has enough liquid.
Cook, stirring gently, to ensure the tomato purée has dissolved completely into the liquid. Cover and bring to a boil over medium heat.
Let the stew cook for 20-30 minutes more, checking the okra for tenderness. Stir occasionally, being gentle to avoid breaking the okra pods.
If the okra is still firm, add more boiling water and continue simmering for another 10-15 minutes until the okra is fully tender.
Remove from heat and serve hot, alongside rice or torn flatbread.
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