Traditional Turkish Lamb and Okra Stew

Instructions

1. 1

   Wash 400 g fresh baby okra in cold water and pat dry thoroughly with paper towels. Trim the conical caps around the stems without cutting into the pod body. Finely dice 150 g yellow onion and mince 12 g garlic. Cut 400 g lamb shoulder into 1.5 cm cubes.

2. 2

   Heat 30 ml olive oil in a wide heavy-bottomed pot over medium-high heat. Add the 400 g cubed lamb and sear for 8 minutes, stirring occasionally, until browned on all sides and the released juices evaporate.

3. 3

   Add the diced 150 g onion and minced 12 g garlic to the pot with the lamb. Reduce heat to medium and cook for 5 minutes, stirring continuously, until the onions soften and turn translucent and lightly golden.

4. 4

   Stir in 30 g tomato paste and cook for 2 minutes over medium heat until fragrant. Add 45 ml fresh lemon juice and 6 g salt, stirring well. The acidity of the lemon stops the okra from becoming slimy.

5. 5

   Carefully layer the trimmed 400 g okra on top of the meat and pour in 400 ml of hot water. Do not stir briskly to protect the okra; gently shake the pot side to side to distribute the liquid evenly.

6. 6

   Bring to a simmer, cover with a lid, lower heat to low, and cook for 25 minutes until the lamb is tender and the okra is soft yet whole. If liquid reduces too much, add 50 ml warm water. Serve hot in deep dishes.