Iraqi okra stew is one of the traditional and delicious dishes that, with a simple yet different preparation method, can bring a new flavor to Iranian tables. This stew is made using lamb meat, whole garlic, tomato paste, and homemade pomegranate paste, and it does not contain multiple stew spices. The main flavor of the dish comes from the essence of meat, garlic, and sweet tomato sauce.
Steps to Prepare Iraqi Okra Stew
To prepare Iraqi okra stew, you first need to prepare the okras. If you are using fresh okra, wash it and trim the tops and ends slightly with a sharp knife so that the okra does not split. Then, place the fresh okras in boiling water for 2 to 3 minutes and then drain them to dry completely. Frozen okras do not require this preparation and can be used without thawing.
Read more: The Best Cities in the World for People Who Hate Driving
Next, sauté the lamb meat in a medium pot over medium to high heat. Arrange the pieces of meat in the pot and sauté for about 10 minutes until all sides are browned. Remember not to overcrowd the pot so that the meat does not release water instead of browning.
Adding Garlic and Stew Sauce
After browning the meat, add enough hot water to the pot to cover the meat. Increase the heat to bring the water to a rapid boil. Then, cover the pot and reduce the heat. Cook the meat for about one to one and a half hours until tender. After the meat is cooked, wash the garlic and add it to the pot with the skin on, sautéing for about 30 seconds to release its aroma.
Dissolve the tomato paste in four cups of boiling water and add it to the pot. Then, add the sweet pomegranate paste, salt, and dried pepper, and gently stir the ingredients. Next, add the okras to the pot and increase the heat until the stew comes to a boil. After that, reduce the heat and cover the pot, allowing the stew to simmer gently for 35 to 40 minutes.
Finally, serve the Iraqi okra stew hot, accompanied by saffron rice, noodle rice, or bulgur pilaf. It is also common in the traditional serving style of this stew to place raw onion and green pepper alongside the dish. For serving in the Iraqi style, cut the flatbread into small pieces and pour some of the stew sauce over it, then arrange the meat and okra on top.
Important Tips for Preparing Iraqi Okra Stew
To achieve a thick sauce and healthy okras, the choice of okra type and the stirring method are important. Small and young okras have a more delicate texture and cook faster. Avoid making the stew slimy and do not split the okras while cleaning them. If pomegranate paste is not available, you can use a mixture of sugar and fresh lemon juice.
Iraqi okra stew can be stored in the refrigerator after cooling and can even be placed in the freezer, but the okras may become slightly softer after thawing. This stew can serve as a delightful and different meal on Iranian tables, and its taste is worth trying.
Read more: Utilization of the Second Phase of the Sacred Defense Museum Garden in Golestan · The First Sweet Bread Festival in Mexico City: Delightful and Traditional Flavors
