Iraqi Okra Stew

Middle East

Margat Bamia


1kg Lamb Shanks
500g Okra
3 cloves garlic, sliced thin
6oz can tomato paste
1Tbsp pomegranate syrup
2Tbsp chili flakes


In a dutch oven, brown the lamb in oil.
Once the lamb is browned, cover with 2 liters of water and bring to a boil.
Remove the lamb after 20 minutes and reserve the broth.
Back in the dutch oven, sautee the garlic. Cut the lamb into small pieces and add to the pot.
Add diced tomatoes, tomato paste, pomegranate syrup (see note below), and chili flakes.
Remove the hard stems from the okra, and add to the tomato sauce, stirring to coat.
Add the lamb broth to the pot, stir and cover for 20 minutes or until okra is soft.
Serve with rice.

(For the pomegranate syrup equal parts of pomegranate juice and sugar to a pot, along with the juice from one lemon. Boil until it thickens slightly, and transfer to a jar for storage.)

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