Turkish lamb shoulder with okra and bulgur

Ingredients for 4 servings:

• 1 shoulder of lamb
• 500 g yogurt
• 10 garlic cloves
• 100 ml olive oil
• salt and pepper
• Paprika powder
• 400 g okra
• some butter
• 1 cup bulgur

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash the lamb shoulder and pat dry with kitchen paper. Clean the garlic cloves and cut into sticks. Use a knife to make deep incisions in the meat, inserting the garlic cloves completely. For the marinade, mix 250g of the yogurt with the olive oil and season with salt and pepper. Place the larded lamb shoulder on a baking tray and coat it all over with the marinade. Cover the shoulder with aluminum foil to prevent the meat from drying out. Place the tray in a preheated oven at 180°C for 2 hours, brushing it with the marinade occasionally. 10 minutes before the meat is ready, gently fry the okra in a little butter in a pan until browned all over. At the same time, prepare the bulgur. Rinse 1 cup of bulgur with cold water, then bring to a boil with 2 cups of salted water and simmer for 7 minutes. For the yogurt sauce, take the remaining yogurt and season with salt, pepper and paprika.