Scorching summer, or cruel winter, Iraqis will have their bamia!!
Arguably one of the most popular Iraqi foods, it might not be a stretch to say some households lunch on Bamia on a weekly basis.
Tender mutton falling off the bone, a rich immersion of garlic, tomato, lemon and okra, served with luscious fluffy and crispy rice...
A word to the wise: Bamia's flavor is considerably heightened if consumed the day after it is made.
1 Tbsp ghee
1.5kg lamb meat on bone
2 bay leafs
1 tsp pepper
1 cup lemon juice
2x400g okra zero, thawed
2 heads garlic, peeled, cloves halved
6 Tbsp tomato paste
2 tsp salt
Sear the meat on both sides with the hot ghee in a large pot.
Add bay leafs, and boiled water enough to cover by an inch or so.
Bring to boil, cover, reduce heat to medium-low, let boil gently for 1 1/2 to 2 hours.
Add the pepper, lemon juice, okra, and halved garlic cloves.
At this stage you must refrain from using any tool to stir the stew, as the okra are sensitive and might break.
Resort to gently swirl the pot to distribute the ingredients.
Cover and let boil gently another 30 minutes.
Add the tomato paste and salt, swirl to distribute.
Let simmer an additional 15 minutes.
Broth should now be slightly thicker than soup consistency, and the meat easily falling off the bones.
If serving the next day, store in the refrigerator and reheat only by swirling the pot.
Serve with rice, preferably the crispy-crust rice à la Iraqi way.
صحة و عافية