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Margat Bamia

Name: Margat Bamia
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: iraqi
Ingredients: 500 g bone-in lamb shoulder, cubed; 400 g fresh or frozen okra; 1 400g can crushed tomatoes; 2 tbsp tomato paste; 1 large onion, finely diced; 4 cloves garlic, minced; 3 whole dried black limes (noomi basra), pierced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp ground allspice; 1/2 tsp ground black pepper; 2 tsp salt; 3 tbsp vegetable oil; 400 ml water

Slow-simmered okra and lamb stew in a tangy tomato broth with dried limes — a fragrant Iraqi stovetop classic.

Prep

20 min

Cook

80 min

Servings

Difficulty

Easy

★★★★★

4.7(756 ratings)

#okra#lamb#stew#tomato#iraqi#dried-lime#comfort-food

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About This Recipe

Margat Bamia is one of the most cherished stews in Iraqi home cooking. Tender pieces of lamb are slowly braised with okra in a rich, tangy tomato broth scented with dried black limes, cumin, and coriander. The okra thickens the stew naturally as it simmers, creating a wonderfully silky, slightly gelatinous sauce. The dried limes (noomi basra) impart a uniquely sour, slightly earthy flavour that is one of the defining tastes of Iraqi cuisine. Served over white rice with flatbread to mop up the sauce, Margat Bamia is everyday comfort food that connects Iraqis to home.

Ingredients

Serves 4

500 gbone-in lamb shoulder, cubed
400 gfresh or frozen okra
1 400g cancrushed tomatoes
2 tbsptomato paste
1 largeonion, finely diced
4 clovesgarlic, minced
3 wholedried black limes (noomi basra), pierced
1 tspground cumin
1 tspground coriander
1/2 tspground turmeric
1/2 tspground allspice
1/2 tspground black pepper
2 tspsalt
3 tbspvegetable oil
400 mlwater

Instructions

1
Brown the lamb
Heat oil in a heavy pot. Season lamb with salt and pepper. Brown in batches over high heat until deep golden on all sides. Remove and set aside.
2
Build the base
In the same pot, sauté onion until golden. Add garlic, cumin, coriander, turmeric, and allspice. Stir 1 minute. Add tomato paste and stir 2 minutes.
3
Simmer the lamb
Return lamb to pot. Add crushed tomatoes, water, and pierced dried limes. Bring to boil, cover, and simmer 50 minutes.
4
Add the okra
If using fresh okra, trim the caps but leave them whole. Add to the stew. Simmer uncovered a further 20–25 minutes until okra is tender and the broth has thickened.
5
Serve
Serve over white Iraqi rice (timman) with warm flatbread on the side.

Pro Tips

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Do not stir too vigorously once okra is added — it breaks up easily and will make the stew cloudy.
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Frozen okra works excellently and does not need thawing before adding.
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Piercing the dried limes allows their sour flavour to infuse without bursting into bitter seeds.

Variations

•
Chicken Bamia: substitute lamb with bone-in chicken pieces, reducing simmering time to 30 minutes before adding okra.
•
Vegetarian Bamia: omit meat and add canned chickpeas — use vegetable stock for depth.

Storage

Refrigerate for up to 4 days — the flavour deepens significantly overnight. Reheats well on the stovetop over low heat.

History & Origin

Okra stews are found across North Africa, the Middle East, and among African diaspora cuisines globally, reflecting ancient trade connections. In Iraq, Margat Bamia is particularly associated with the south of the country and the Shia holy cities of Najaf and Karbala, where it has been cooked for centuries.

Frequently Asked Questions

How do I prevent okra from becoming slimy?

Avoid cutting the okra — keep it whole. Don't stir too much once added. Some sauciness is natural and desirable in this stew.

Can I use green lemon or lime instead of dried black lime?

Fresh lime gives a different flavour profile — it lacks the earthy, fermented quality of dried lime. Tamarind paste is a closer substitute if dried limes are unavailable.

Nutrition Facts

Per serving (380g / 13.4 oz) · 4 servings total

Calories380kcal

Protein30g

Carbohydrates18g

Fat20g

Fiber5g

Protein30g

Carbs18g

Fat20g

Time Summary

Prep time20 min

Cook time80 min

Total time100 min

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About This Recipe

Ingredients

Serves 4

500 gbone-in lamb shoulder, cubed

400 gfresh or frozen okra

1 400g cancrushed tomatoes

2 tbsptomato paste

1 largeonion, finely diced

4 clovesgarlic, minced

3 wholedried black limes (noomi basra), pierced

1 tspground cumin

1 tspground coriander

1/2 tspground turmeric

1/2 tspground allspice

1/2 tspground black pepper

2 tspsalt

3 tbspvegetable oil

400 mlwater

Instructions

Brown the lamb

Heat oil in a heavy pot. Season lamb with salt and pepper. Brown in batches over high heat until deep golden on all sides. Remove and set aside.

Build the base

In the same pot, sauté onion until golden. Add garlic, cumin, coriander, turmeric, and allspice. Stir 1 minute. Add tomato paste and stir 2 minutes.

Simmer the lamb

Return lamb to pot. Add crushed tomatoes, water, and pierced dried limes. Bring to boil, cover, and simmer 50 minutes.

Add the okra

If using fresh okra, trim the caps but leave them whole. Add to the stew. Simmer uncovered a further 20–25 minutes until okra is tender and the broth has thickened.

Serve

Serve over white Iraqi rice (timman) with warm flatbread on the side.