Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, April 22, 2013

Lamb and Okra Stew

(Etli Bamya)

Lamb and Okra Stew
250 gr lamb, cut in cubes
1 + 1 cup hot water
375 gr (drained weight) okra, canned (or frozen), rinsed
1 small onion, chopped
4 tbsp extra virgin olive oil
1 garlic cloves, minced
1/2 cubanalle pepper, cut in small pieces
1 large tomato, grated
1 tbsp lemon juice

Cook the lamb cubes with their own juice in a medium sized pot. Add 1 cup hot water and cook on low-heat until the lamb pieces are tender.

Add the onion, cubanalle pepper and 2 tbsp olive oil, saute for about 2-3 minutes. Add the garlic when the smell of the garlic comes out, place the grated tomato, 1 cup water, salt and pepper. Cover and cook for about 15 minutes at medium-low heat. Then add okra and lemon juice, cook for about 5 more minutes and pour the remaining olive oil all over top, serve.

2 servings.



At 7:53 PM, Anonymous Anonymous said...

hi binnur. this dish looks great. i love okra. i have one question though. do we cook the lamb then when it's done we add in the onions and olive oil to the cooked lamb in the same pot? or do we saute the onions in olive oil in a different pot and add the cooked lamb in? thank you so much. :)

At 7:27 AM, Blogger Binnur said...

When the lamb is cooked add in the onions and olive oil to the cooked lamb in the same pot:)


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