Iraqi Bamia

Ingredients for 4 servings:

• 1 jar okra, small, drained approx. 380 g
• 500 g lamb or young beef
• 3 large tomatoes
• 2 large onions
• 3 garlic cloves
• 1 pack of tomatoes, pureed, optionally 1 1/2
• 1 small jar of water
• 1 large lemon(s)
• Oil, neutral
• Salt
• some tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Okra with lamb, like grandma used to make

Peel the onion and cut into small cubes. Dice the tomatoes. Peel the garlic and finely chop or press it. Cut the meat into strips. Heat a little oil in a pan and fry the onions until golden brown. Add the garlic and fry briefly. Add the meat and fry. Add the tomatoes and fry. Bring to a boil once, then pour the tomato puree and the water into the pan. Reduce the heat and simmer for about half an hour, until the meat is cooked through and tender. Squeeze the lemon, add the juice to the pan with the salt and tomato paste, and return to the pan and simmer covered. After about five minutes, add the drained okra to the pan and cook for another 10 to 15 minutes. Rice goes well with it. This recipe comes from my grandmother; we always ate it like this in Iraq. Tip: The okra shouldn’t be overcooked, so it’s better to cook it for too short a time than too long. Please don’t overcook fresh okra either! It tastes sour, and that’s how it’s supposed to be. Bamia is a simple dish seasoned exclusively with lemon and salt. Anything else wouldn’t be authentic. It’s very warming, so don’t forget to drink.