Maragat Bamia - Okra Stew with Lamb

Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables.

• 1 large sized onion, finely chopped
• 1/2 - 1 teaspoon of minced garlic (optional)
• Juice of one lemon or alternatively 2 dried limes
• 1 - 2 tablespoons of tomato paste
• 3 large tomatoes or 6 small tomatoes, diced (I prefer Italian plum tomatoes as they have the most flavor)
• 1 pound of okra (I usually use the 16 oz frozen packages you find in grocery stores. The best okra to use is the small egyptian variety)
• 1 pound of stewing lamb or beef - lamb is preferable. In Bahrain we usually use goat meat but that's difficult to find in the US
• 2 teaspoons of ibzaar (khaliji spice mix - see below)
• salt and pepper to taste
• Oil for frying - I usually use olive oil unless I'm deep frying something, then I use canola oil

1. Rub meat with ibzaar mixture
2. Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown. 
3. Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily
4. Add above mixture to meat.
5. Add water (make sure that meat is completely covered by at least 1 inch)
6. Add tomato paste, lemon (or dried limes) and salt to taste
7. Bring to boil.  Cover pot and reduce heat to medium if using lamb (leave it on medium for around 45 min and then low for maybe 10 to 15 min) and to low if using beef.  
8. Serve with Basmati rice

Important note - Khaleeji Spice Mix:

Most of my recipes call for ibzar, a khaleeji spice mix. There are many variations of this mix as each cook has her own secret recipe. I use my grandmothers, which she gives me each year when I come back home to Bahrain. I unfortunately don't know the exact combination that she uses but you can make your own by mixing the following:

ground black pepper (felfel aswad)
ground coriander (tabel/kuzbara)
ground cumin (cammoon)
tumeric power (kurkum)[important for removing the smell of meat)
ground or whole cloves (mismar)
For the best tasting ibzar, buy the spices whole and grind them at home