Iraqi Okra (Frozen) and Beef Stew/ مرقة البامية باللحم / recipe#146

Put washed meat pieces and bones in a medium pot then add clean cold water to cover the meat.

Cook on high flame until boiling.

Scoop out the white stuff that collects on top of the meat.

Reduce the flame to medium low and cook for about one to one and a half hours or until tender.

Halfway through cooking, add salt to taste.

If needed, add boiling water to the meat and continue cooking until very tender.

Clean the fresh okra by cutting the top part, sprinkle salt on top, and leave it for about half an hour to reduce slime, then wash it under cold water and set aside.

Heat 2-4 Tbsp of oil in a medium pot, then add garlic and cook for a few minutes.

Add cooked meat and mix well.

Add okra and cook for a few minutes.

Add boiling water and meat broth up to 1/2 to 3/4 way of the pot depending on desired liquid thickness.

Bring the stew to a boil, then add fresh tomato, tomato paste, hot pepper, red pepper, citric acid, and salt to taste.

Lower the heat to medium-low and cook until the okra is tender and the stew thickens for about 30-40 minutes.

Turn off the heat and let the stew rest for about half an hour before serving.

Equipment Needed