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Amasya small okra stew with lamb

Whole recipeOfficial

Ingredients

  • 500 gOkra
  • 250 gDiced lamb
  • 50 gButter
  • 110 gOnion
  • 369 gTomato
  • 1,000 gWater
  • 84 gLemon
  • 5 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water42%
  2. Okra21%
  3. Tomato16%
  4. Diced lamb11%
  5. Onion 5%
  6. Lemon 4%
  7. Butter 2%
  8. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Trim the okra stems in a cone shape without cutting too deep. Wash, dry well and keep them whole.

  2. In a large pot, fry the butter and lamb well.

  3. Add the finely chopped onion and diced tomatoes and fry.

  4. Add hot water and cook until the meat is tender.

  5. Squeeze in the lemon juice.

  6. Add the okra and salt. Cook over low heat for 30 minutes, stirring as little as possible so the okra does not break.

    30 min

  7. Serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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