Etli Bamya (Turkish Lamb and Okra Stew)
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Ingredients
- 400 g diced lamb shoulder
- 400 g okra, trimmed and sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 1 lemon, juiced
- 2 tbsp olive oil
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 21.6 g
- Carbohydrate
- 12.5 g
- of which sugars
- 8 g
- Fat
- 26.5 g
- of which saturates
- 9.7 g
- Fibre
- 6.1 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and garlic cloves and cook for 6 minutes until softened.
- 3
Stir in the tomato purée, tinned chopped tomatoes and lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 4
Add the okra and lemon juice, and simmer uncovered for 20 minutes until the okra is tender but not slimy.
- 5
Season with salt and black pepper before serving.
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