Dried Okra with Meat Recipe (Etli Kuru Bamya)

Serves: 8–10

Ingredients

Okra:
250 g dried okra

Meat:
1 kg bone-in goat meat or 1 kg diced goat meat

Vegetables:
3 medium onions
3 medium tomatoes

Flavor Enhancers:
10 cloves garlic (optional)
Lemon

Fats:
150 g butter
½ tea glass vegetable oil

Tomato Paste & Spices:
3 tablespoons tomato paste
1 tablespoon ground red pepper
Black pepper (for serving)

Preparation

1. Preparing the Okra

Boil the dried okra in plenty of lemon-infused water without removing the strings.

After boiling, transfer the okra into cold water to cool.

Spread them on a clean cloth to drain excess moisture.

Once cooled and drained, carefully remove the strings.

2. Cooking the Meat and Sauce

In a heated pot, sauté the meat until it releases and absorbs its juices.

Add butter and vegetable oil, and continue sautéing for a while.

Add finely chopped onions and sauté briefly, then add grated tomatoes.

Stir in the tomato paste and ground red pepper, sauté a little longer, then add water.

Cook until the meat becomes tender, and finish by adding lemon juice.

3. Combining

Add the prepared okra to the dish at the final stage.

(Note: If using garlic, add it at this stage.)

Let the dish simmer over low heat until it reaches the desired consistency.

Sprinkle black pepper before serving.

Key Tip

Okra naturally releases a translucent, slightly slimy substance. To prevent this texture in the final dish, lemon juice must be added to the boiling water.

Keeping the okra threaded while boiling helps preserve its shape.

Although goat meat is traditionally recommended for this recipe, lamb or beef cubes can also be used if goat is unavailable.