Turkish · Lunch · Dinner
Turkish Okra Stew with Lamb
Etli Bamya
Tender okra and lean lamb simmered gently in a bright tomato and lemon sauce with a warm hint of Turkish red pepper. A light, comforting stew that keeps its shape and its classic flavour.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 32% · Protein 36%
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Ingredients
For 4 servings- 300 glean lamb leg, trimmed and cut into 2 cm cubes
- 500 gfresh okra
- 1 large150 gonion, finely chopped
- 3 cloves9 ggarlic, sliced
- 2 medium250 gripe tomatoes, grated
- 1 tbsp16 gtomato paste
- 1 tbsp14 golive oil
- 3 tbsp45 glemon juice
- 1 tspTurkish red pepper flakes (pul biber)
- 1 tsp6 gsalt
- 1/2 tspblack pepper, ground
- 2 cups480 ghot water
- 2 tbsp8 gfresh flat-leaf parsley, chopped (optional)
Steps
- 1
Rinse the okra and pat it dry.
- 2
Trim each stem end into a shallow cone, taking care not to cut into the pod so the okra stays firm.
- 3
Toss the trimmed okra with 2 tbsp of the lemon juice and set aside while you start the meat.
- 4
Heat the olive oil in a heavy pot over medium-high heat.
- 5
Add the lamb cubes and brown them on all sides, about 5 minutes.
- 6
Add the onion and cook, stirring, until soft, about 5 minutes.
- 7
Stir in the garlic and tomato paste and cook for 1 minute.
- 8
Add the grated tomatoes, pepper flakes, black pepper and salt, and cook for 3 minutes.
- 9
Pour in the hot water, bring to a boil, then cover and simmer gently for 45 minutes until the lamb is tender.
- 10
Rinse the okra briefly and add it to the pot in an even layer.
- 11
Simmer uncovered for 15–20 minutes without stirring, gently shaking the pot now and then, until the okra is tender but holds its shape.
- 12
Stir in the remaining 1 tbsp lemon juice, taste and adjust the seasoning.
- 13
Rest for 5 minutes, scatter with parsley if using, and serve warm.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the lamb with two 400 g cans of drained chickpeas and simmer them in the sauce for about 15 minutes before adding the okra.
- Use lean beef chuck or boneless chicken thighs instead of lamb; chicken thighs need only about 25 minutes of simmering before the okra goes in.
- Swap the fresh tomatoes for 200 g of canned chopped tomatoes if good ripe tomatoes are hard to find.
- If you can't find pul biber, use 1/2 tsp sweet paprika plus a pinch of chilli flakes.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating gently until steaming hot. The stew can be frozen, but the okra turns softer and less firm once thawed.
Make ahead
Cook the lamb in its tomato sauce up to 2 days ahead and refrigerate it, then reheat until simmering and add the freshly trimmed okra for the final 15 to 20 minutes so it keeps its shape.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (443 g) | Per 100 g | |
|---|---|---|
| Calories | 212 kcal | 48 kcal |
| Protein | 20.5 g | 4.6 g |
| Carbohydrates | 18 g | 4.1 g |
| of which sugars | 5.9 g | 1.3 g |
| Fiber | 5.8 g | 1.3 g |
| Fat | 8 g | 1.8 g |
| of which saturated | 2.3 g | 0.5 g |
| Sodium | 666 mg | 150 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
