Hearty Iraqi Lamb and Okra Stew (Margat Bamia)

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes. Remove the lamb and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic, ground turmeric, and seven-spice blend, cooking for 1 minute more until fragrant.

Return the seared lamb to the pot. Stir in the crushed tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the lamb is tender.

Add the okra to the stew. If using fresh okra, simmer for 20-25 minutes, or until tender. If using frozen okra, simmer for 15-20 minutes. The okra should be cooked through but still hold its shape.

Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.

Serve the Iraqi Lamb and Okra Stew hot, alongside freshly cooked Basmati rice.