Lamb and Okra Stew
250gr diced Lamb
½ Cubanelle Pepper chopped small
375gr Okra (tinned or frozen)
1 minced clove of Garlic
1 large grated Tomato
1 chopped small Onion
4 tablespoons of Extra Virgin Olive Oil
1 tablespoon of Lemon juice
2 x 240ml of Hot Water
Pinch of Salt
Pinch of Pepper
How to prepare
Brown the lamb then add 240ml of hot water.
Cook the lamb on a low heat until tender.
Add the onion, pepper and 2 tablespoons of olive oil and cook for 2-3 minutes.
Add the garlic and when its aroma is released add the grated tomato, 240ml water, salt and pepper.
Cover with a lid and cook for 15 minutes on a medium low heat.
Add the okra and lemon juice and cook for 5 minutes then pour the remaining olive oil on the top and serve.
The Turkish name for this dish is Etli Bamya
Zuga Beach Club Lara Antalya
St Mary's House
Crusoes Beach Bar Oludeniz
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