Lamb and Okra Love from Basra (Bumya)

1) 2 to 3 lbs of bone-in lamb stew pieces

Boil the lamb pieces for about 10 minutes, remove them from the water and discard it. Wash the disgusting gray film out of the pot, and return the lamb back into the pot, and cover it again, with fresh, hot water. Bring it back to a boil, then reduce to a strong simmer or low boil for about an hour, or until it's very tender. Drain, save the water and set aside.

2) 1 quart box fresh okra, ends removed or 1 package frozen okra

Boil the okra for 30 minutes, drain, and set aside.

3) 1/4 cup of cooking oil
4) 1 clove garlic, peeled and coarsely chopped

Brown the cooked lamb in the oil. Throw in the chopped garlic and brown everything until you smell the garlic, being careful not to burn it.


5) 1/2 can tomato paste
6) 1 Tablespoon ground turmeric

Add tomato paste and turmeric and give it a gentle stir. As soon as the tomato paste starts to get a little darker, and smells just slightly stronger, add some of the lamb broth that you saved. Maybe 2 or 3 cups.

7) 1 Tablespoon sea salt

Now, add the salt and pour the okra into the pot and turn everything over gently, a couple of times, with a wooden spoon.

Then add lamb broth until just level with the top of the other ingredients.

Bring the stew to a boil and cook, uncovered, about 30 minutes, or until the sauce thickens and the okra is quite broken down. Stir it occasionally to prevent burning.

YUMMY! That's what I call "love from Basra."

It must be served with Basmati rice, see the recipe above, and fresh mint.
It could also be served with soft, fresh pita bread, torn into pieces and dipped into the thick stew.

Wash it down with hot, sweet black tea. The black tea makes you feel that your meal is now complete.