Turkish Bamya Stew

Turkish Bamya Stew

Turkish Bamya Stew

So I have this pen pal who lives in Germany and we both love to garden. Well, strictly speaking I loved to garden past tense as it’s been several years since I’ve actually gotten to grown anything. Something, something three kids, something. Anyway, one year we decided to trade seeds (legally I have a small seed lot permit from the USDA) and from America, among other things I decided to send her okra seeds. These were totally a new thing to her and she was stumped what to do with them once they grew like weeds for her. So I sent her a bunch of recipes. I sent my FAVORITE okra recipe ever (and I love okra, especially fried) Johnny Marzetti. (Anyone from Ohio is immediately nodding their head, others are probably like what?), a recipe for gumbo, deep fried okra and this lovely Turkish stew recipe just to show you can be different. I’ve had this with a number of different meats, both chicken and beef work as well, but my recipe below (and pictured) is traditional lamb because I really like lamb even if I don’t eat it often. This is a great summer veggie recipe, but you can used canned/frozen veg too and it still tastes great. I like it with a light salad or served with hummus as the bed instead of rice pilaf (it’s really good over hummus with crusty bread for dipping)

Serves 4

Reheats Yes

Freezes Yes

Kid Friendly Tasks: Picking Veggies

Ingredients

  • 1½ lbs okra, topped and tailed
  • 1 lb lamb meat
  • 3 medium ripe tomatoes (peeled and diced)
  • 1 small green pepper (sliced)
  • ¼ yellow onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 can tomato sauce (8 oz)
  • 1 can tomatoes, diced
  • Juice of ½ lemon
  • 1tsp parsley
  • ½ tsp mint
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 2 ½ tsp salt


Directions

  1. Preheat oven to 325
  2. Fry the lamb in the oil until brown all over, but not cooked through. Add the onion and garlic and cook for 2-3 minutes or until onions soften. Add the green pepper and tomatoes and cook for a few more minutes.
  3. Add the lemon juice, salt, pepper and okra and cook for 1 hour in the oven.
  4. Serve hot with rice pilaf.

 

Turkish Bamya Stew

Turkish Bamya Stew

 

 

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