Turkish cuisine · Soups & Stews

Etli Bamya (Lamb and Okra Stew)

Okra stew from Amasya with lamb cubes, tomato and plenty of lemon juice against the strings.

Ingredients · for 4 servings

• 500 g okra pods
• 500 g lamb
• 2 onions
• 3 tomatoes
• 1 tbsp tomato paste
• 3 tbsp clarified butter
• 4 tbsp lemon juice
• 600 ml meat stock
• Salt, pepper

Instructions

1. Wash the okra, cut the stem ends into a cone shape without opening the pod, and soak for 15 min. in water with 2 tbsp lemon juice; then drain.
2. Cut the lamb into 3 cm cubes, finely dice the onions, peel and dice the tomatoes.
3. Heat the clarified butter and brown the meat vigorously for 5 min., add the onions and sauté for a further 5 min. until glassy.
4. Roast the tomato paste for 1 min., add the tomatoes and meat stock and braise covered over low heat for 40 min. until the lamb is tender.
5. Carefully place the okra on top of the meat, spread the remaining lemon juice over it and finish cooking uncovered without stirring for 15–18 min. until the pods are tender but still hold their shape.
6. Season with salt and pepper and serve straight from the pot with flatbread.