Turkish Lamb and Okra Stew — Etli Bamya
Anatolian lamb and okra stew slow-simmered in a tangy tomato-pomegranate broth with onion and garlic, finished with parsley and lemon, served over butter-toasted rice pilaf with bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry, season with half the salt and pepper. Trim okra stems without piercing pods. Dice onion, mince garlic, grate tomato, chop parsley, halve lemons.
Sear
Heat olive oil in a heavy lidded pan over medium-high for 2 minutes. Sear lamb in a single layer for 5–6 minutes, turning, until deeply browned on all sides. Lift onto a plate.
Saute
In the same pan over medium heat, cook onion for 4–5 minutes until softened. Add garlic for 30 seconds, then stir in tomato paste, pomegranate molasses, pul biber, cumin, and remaining salt for 1 minute until darkened.
Simmer
Return lamb, add grated tomato and stock, bring to gentle simmer over medium for 30 seconds. Drop heat to low, cover, simmer for 25–30 minutes until lamb is fork-tender. While lamb simmers, melt butter in a saucepan over medium for 30 seconds, add rice and toast for 1 minute, pour hot water with rice salt, cover, cook over low for 12–13 minutes until tender.
Build
Add okra to the lamb pan over low heat, cover, simmer for 12–13 minutes until okra is tender but holds shape and broth reduces into a glossy sauce.
Rest and plate
Off the heat for 3 minutes for the stew to settle. Spoon rice onto plates, ladle stew over, scatter parsley, finish with a squeeze of lemon, serve with bread alongside.
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