Bamya

Ingredients for 3 servings:

• 500 g okra, fresh
• 2 tomatoes
• 2 pointed peppers, green
• 1 onion(s)
• 700 g lamb on the bone or beef
• 1 tbsp tomato paste
• 1 dashes lemon juice
• salt and pepper
• 1 liter of water
• 3 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Turkish okra stew with lamb

Wash the okra and carefully trim off the stem and tip. Put a tablespoon of salt and a squeeze of lemon juice in a bowl and fill with water. Add the okra and let stand for 30 minutes. This will reduce the okra’s slippery texture. Peel the tomatoes and dice them with the bell peppers and onion. Heat the oil in a pan, add the tomatoes, bell peppers, and onion, and roast for about 5 minutes. Cut the lamb into about 4 pieces and add them to the pan along with the tomato paste. Brown for about 5 minutes, stirring occasionally. Then fill with water and add the okra to the pan, stirring only once. Add a teaspoon of sea salt, cover, and simmer over medium heat for about 20 minutes. Finally, season again with salt and a little pepper. Tip: The best place to find fresh okra is in a Turkish supermarket.