Lamb Okra Chickpea Stew aka Bamyali Nohutlu Kuzu Et
When I think of winter comfort food, Lamb Okra Chickpea Stew aka Bamyali Nohutlu Kuzu Et immediately comes to mind. It is a hearty, satisfying dish that will leave you will a fully belly and make you want to curl up by the fireplace with a good book. If you are not a fan of okra, this dish is one that you should try. It might make an okra lover out of you. Many people don’t like okra because sometimes it can be “slimy”. Three tips for slime free okra: 1: Don’t cut the okra. 2: Cook it in a tomato based dish. 3: Don’t cook it “to death” aka too long. I really love the combination of the okra, tomatoes and chickpeas. Hope you try my recipe for Lamb Okra Chickpea Stew aka Bamyali Nohutlu Kuzu Et because I think you will love it too! Afiyet olsun!
- 1 pound Lamb Stew Meat, bone in or boneless, your preference (I used bone in for more flavor)
- 1 pound fresh or frozen okra
- 1 15 ounce diced tomatoes or 1 pound fresh tomatoes, diced
- 1 can chickpeas or 2 cups cooked chickpeas
- 6 ounces frozen or fresh okra
- 1 large onion
- 3-4 Tablespoons Olive Oil
- 1 Teaspoon Cumin
- 1 Teaspoon Salt (more or less to your taste)
- ¼ Teaspoon Crushed Red Pepper
- Heat the olive oil in a large pot.
- Add in the chopped onion and saute until translucent.
- Add in the meat and cook until browned.
- Pour in the tomatoes and chickpeas and stir well.
- Simmer for 15-20 minutes on medium heat then add in the okra, cumin, salt, and pepper.
- Continue to simmer 20 more minutes.
- Serve over rice and add a dolop of good yogurt!
