Kuwaiti Okra Stew (Marag Bamia)

Recipe No.: G-30

Gulf100 minServes 6

Marag bamia is a home dish in Kuwait and the Gulf: small okra in a tomato sauce with meat, served over white rice. A sour element such as lemon or molasses is added to ease the okra's slipperiness, and it is a common lunch dish.

Ingredients for Kuwaiti Okra Stew

• For the stew
• 750 gbone-in lamb, cut up
• 2onions, chopped, and 5 cloves garlic
• 600 gsmall okra, frozen or fresh, trimmed
• 4tomatoes, grated, and 2 tbsp tomato paste
• ¼ cupghee or oil for the stew and 3 tbsp for frying the okra
• 1 tbspground coriander, 1 tsp cumin and black pepper
• 1Juice of lemon or 2 tbsp vinegar or pomegranate molasses, and salt
• 1.2 litreswater
• To serve
• Fluffy white rice and lemon

Method

1. Brown the onion in the ghee, add the lamb, garlic, coriander, cumin and pepper and stir 8 minutes.
2. Add the tomatoes, paste, water and salt and simmer 1 hour until tender.
3. Fry the okra in oil over high heat for 5 minutes until the surface dries.
4. Add the okra to the stew with the lemon, stirring little so it does not break, and cook 20 to 25 minutes until the sauce thickens.
5. Serve hot with white rice.

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