Turkey is situated between Europe, Asia, and the Middle East. The influence of this very unique location can be seen in their history, culture, lifestyle and food.
It’s not all about Shish Kebab! In fact the Turkish cuisine is the best combination of Eastern European, Central Asian and Middle Eastern food.
Today, as promised I will share a delicious dinner idea. An adaptation of famous Turkish Lamb stew with Okra, it is my tribute to the great Turkish Hospitality!
We had this for dinner last week and it was immediately dubbed a ‘keeper’. I served it with fried lentils, Piyaz (onion) salad and butter rice. I think I will be making this every couple weeks!
Here is the printable recipe card and a recipe video to inspire you!
- 400 g Lamb (shoulder) with bone, diced
- 1 onion, chopped large dice
- 500 g okra frozen or fresh
- 3 cloves garlic chopped
- 1 lemon
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 400 g chopped tomatoes tin
- 1 litre chicken/beef stock 2 stock cubes
- salt and pepper to taste
- 2 tbsp olive oil cooking
- 1 tbsp butter
- 1 cup boiled rice
- fresh parsley or corander garnish
Preheat oven to 160C- 320F. Heat a splash of olive oil and butter in a deep pan, season the lamb and brown all sides.
Wash and drain the Okra in a strainer and squeeze half a lemon juice on top, keep it aside and let it drain for a little while.
Add the onion, 2 garlic, 1 tbsp cumin, 1 tbsp coriander to the meat and cook them till softened.
Transfer it to an oven proof dish and keep aside.
Add tomatoes to the same pan you have browned the meat with a 3 cup of stock (or stock cube dissolved in 3 cup of water), remaining garlic, cumin, coriander, salt and pepper. Cook till started to bubble. Pour it on top of the meat.
Cover it well with foil and cook in the oven for an hour.
After the hour take it out of the oven and add the Okra. Wrap it again with foil and put it back in the oven for another 30 minutes. Must check the video.
Taste for seasoning, garnish with parsley and serve it hot with Rice.