The most famous Iraqi vegetable stew made with fresh lamb and vegetables. Traditionally potatoes are not added to the stew however I love them in mine. This stew is served with rice, fresh bread and salad.
1 kilogram fresh okra
3/4 kilogram lamb cubes
1 white or lamb bullion (I use white Maggi)
2 potatoes, cubed
3 garlic cloves, sliced
4 tablespoons tomato paste
1/4 cup lemon juice
3 tomatoes, diced
1 tablespoon Khaleeji baharat
4 tablespoons oil
salt and pepper to taste
1. Wash the meat, trimming any excess fat. In a 4-quart saucepan on high heat add meat covering with water. Add bullion cube. Allow to come to a full boil then reduce to low. Cook until meat is fully cooked 15-20 minutes. Reserve broth.
2. Meanwhile, wash the okra, trim the small steams without opening the okra from the base. In a saute pan on medium heat add oil, onions and garlic. Cook until tender.
3. Add meat and okra with about 1/2 cup broth. Cover until okra has fully cooked. Shake pan from time to time so food does not stick. Add potatoes, lemon juice, tomatoes, Khaleeji baharat, salt and pepper. Add remaining stock and tomato mix, mix well.
4. Cover and allow to simmer until sauce has thickened. Place into a shallow serving platter.
Yields: 6-8 servings