Okra with Meat
A Turkish way of preparing okra.
Servings 6 servings
Calories 80kcal
Ingredients
- 500 grams okra
- 100 grams meat beef, cubed
- 1 onion chopped
- 1 tomato peeled, chopped
- 2 garlic cloves chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 tablespoon lemon's juice
Instructions
- Wash the okra before peeling. You can get rid of the tickly texture of the okra by soaking in a bowl of water with half a lemon's juice for about 20 minutes. If the okra is very fresh, you can skip this step.
- Peel off the cap of the okra. The shape should be like a funnel when you are finished. Be careful not to cut too deep. If you notice that you have cut too much and you can see little holes just discard that okra as it will most probably leave out squishy water when cooked and nobody will like it. Try to cut the next one less deeply.
- Put the olive oil in a pot. You can also use a preassure cooker. Add the chopped onions. Cook until onions are translucent.
- Add cubed meat. You can use lamb or beef. Lamb cooks faster. Do not use ground meat, with this dish.
- Cook the meat with the onions until brownish on all sides. Add also chopped garlic.
- When the meat starts to look brownish add chopped tomatoes. Make sure you have peeled the tomato. Stir for a minute. Then add enough water to cover the bottom of the pot. Cover the lid and cook until the meat is ready. If you use a preasure cooker, this will take less time.
- When the meat is ready add the okra, the salt, lemon's juice and a pinch of ground black pepper. If there is enough water to cover the bottom of the pot, you do not need to add any more. If you need, add hot water.
- Cook again until the okra is ready. Okra cooks really fast, so if you are cooking with a preassure cooker, make sure you do not over cook it.
- Rest for five minutes. Serve warm, with lemon wedges.