Turkish Lamb and Okra Stew

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, roasted and diced 1 red bell pepper, roasted and diced
• 250g (8.8 oz) okra, trimmed and halved 250g (8.8 oz) okra, trimmed and halved
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the roasted red bell pepper, okra, diced tomatoes, and tomato paste. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the cumin, paprika, and cinnamon over the ingredients in the pot. Stir well to coat everything evenly.
5. 5.
   Pour in the beef or vegetable broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Turkish Lamb and Okra Stew hot, garnished with fresh parsley. Enjoy with rice or crusty bread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the stew.

Tips & Tricks

• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.

Serving advice

Serve the Turkish Lamb and Okra Stew in deep bowls, allowing your guests to savor the rich broth and tender lamb. Accompany it with fluffy basmati rice or crusty bread to soak up the flavorful juices.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Turkish feel.