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
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