Okra & Lamb Stew

Name: Okra & Lamb Stew (Bamia Wroz)
Yield: Serves 2–4
Cuisine: Turkish
Ingredients: 2 teaspoons salt; 1 tin whole peeled tomatoes approximately 400 grams; 6 cloves of Garlic (crushed); 3 tablespoons of vegetable oil; 2 tablespoons of dry coriander, or a bunch of green coriander; 2 cups of water; 1 teaspoon of black pepper; A knob of butter around 20 grams; 500 grams lamb shanks/lamb steaks; 3 cinnamon Sticks; 1 kg Okra

Bamia Wroz

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

For this dish I find using frozen Okra either from Egypt or Turkey a better option than fresh Okra, as the larger Okras have an unpleasant texture.

Ingredients

500 grams lamb shanks/lamb steaks
1 kg Okra
3

Africa
Asia
Turkey
Egypt
Lebanon
Stew
Mediterranean
Gluten-free

Method

Cut the meat into 2-inch square chunks. Place in a deep pot and cover with water. Bring to a boil and remove the foam that collects on the top. When this is done, add the cinnamon sticks, salt and black pepper and leave on a medium heat until the meat is tender. Add the tinned tomatoes and since the water will have reduced, add the two