Kurdish Lamb and Okra Stew with Rice (Bamia)

Pat the lamb cubes dry with paper towels. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-sealed on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium and add the chopped onion. Sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, turmeric powder, and seven-spice blend, cooking for 1 minute until fragrant.

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

Add the trimmed 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 lemon juice and cook for an additional 5 minutes. Taste and adjust seasoning as needed. Serve hot over fluffy basmati rice.

For the rice: Cook 2 cups of basmati rice according to package directions, typically 1 part rice to 2 parts water, simmered for 15-20 minutes until water is absorbed and rice is tender.