Looking for a cozy, one-pot dish packed with flavor? Look no further than this Okra Stew, a traditional dish that brings together tender beef or lamb, aromatic herbs, and a tangy lemon finish. It’s a staple across Balkan and Middle Eastern kitchens, where okragets the spotlight it deserves. Perfect for a hearty family dinner, this meal simmers low and slow until it’s fall-apart delicious.
Ingredients (Serves 4)
- 9 oz fresh okra or 2 oz dried okra
- 1½ lbs beef or fatty lamb, cut into bite-size pieces
- 1 medium onion (about 4 oz), thinly sliced
- 1 tbsp sweet paprika
- Salt and freshly ground black pepper, to taste
- 1 small bunch fresh parsley, chopped
- 1 small bunch celery leaves (or 1–2 stalks chopped celery)
- Juice of 1 lemon
- 1 tbsp vinegar (white or apple cider)
- ½–1 cup meat broth or water, as needed
Instructions
- Prep the Okra:
If using fresh okra, trim the stems and caps. Blanch in boiling water with a splash of vinegar for 2–3 minutes. Drain and set aside. If using dried okra, rehydrate according to package instructions. - Cook the Meat:
In a large pot, combine the chopped meat, onion, parsley, celery leaves, paprika, salt, and pepper. Cook over low heat, stirring occasionally, until the meat is half-cooked and releases its own juices—about 30–40 minutes. - Add Okra:
Gently fold in the pre-blanched okra. Add just enough broth or water to keep everything moist. Cover and simmer over low heat until both the meat and okra are tender, about 30–40 minutes more. Avoid over-stirring to prevent the okra from breaking apart. - Finish and Serve:
Squeeze fresh lemon juice over the dish right before serving. Optionally, garnish with extra parsley and serve with crusty bread or rice.
recipe selma
