Iraqi beef and okra stew (Marag bamia)

    1 hour 15 min

    This beef and okra stew is easy and unique, and great for midweek meals. It is quick, simple and really delicious!


    Dubai, United Arab Emirates
    16 people made this

    Serves: 6 

    • 3 tablespoons oil
    • 1 onion, chopped finely
    • 500g beef, cut into large pieces
    • 200g okra, preferably the smaller variety
    • 800g tinned chopped tomatoes
    • 2 tablespoons tomato puree
    • 3 cloves of garlic, crushed to a paste
    • Juice of half a lemon
    • Salt and pepper, to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a medium pot or casserole, heat the oil over a medium heat. Fry the onion and beef, stirring constantly, until the onion has softened and the meat has browned.
    2. Add the okra into the pot and mix. Add the canned tomatoes, tomato puree and garlic. Mix gently so as not to break the okra. Simmer gently.
    3. Once the mixture has dried up a little, add the juice of the lemon and salt. Cover the mixture with water until just covered. Allow it to cook through till the beef is tender. Do not stir it so as not to break the okra. If there is too much liquid, uncover for the last 10 to 15 minutes of cooking.


    Replacing tinned tomatoes with fresh tomatoes also works for this recipe.
    Traditionally, fatty meat is used for this dish, as it adds more flavour. However, lean meat is also very good and can be used instead. Also, meat on the bone tends to be more flavourful.
    This stew is served with steamed basmati (long-grain) rice.

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    Reviews in English (4)


     -  13 Aug 2012


    Tasty and simple  -  27 Nov 2016


    Simple and delicious. Thank you Danaahmad!  -  20 Mar 2015