Ingredients with Measurements:
- 1 cup tarhana
- 1 lb lamb meat, cut into small cubes
- 1 lb fresh okra, trimmed and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups water
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the lamb meat and cook until browned on all sides, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 3 minutes.
3. Add the sliced okra to the pot and cook for 5 minutes, stirring occasionally.
4. In a separate bowl, mix the tarhana with 2 cups of water until it forms a smooth paste.
5. Add the tarhana mixture to the pot, along with the remaining 2 cups of water and tomato paste. Stir well to combine.
6. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lamb is tender and the okra is cooked through.
8. Serve hot, garnished with fresh herbs if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for browning the lamb
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- Frozen okra can be used instead of fresh okra
- Vegetable broth can be used instead of water
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables
- Use different herbs and spices to customize the flavor, such as cumin or paprika
Tips and tricks:
- To prevent the okra from becoming slimy, make sure to trim the ends and slice it thinly
- If the stew is too thick, add more water or broth to thin it out
- Leftovers can be stored in the refrigerator for up to 3 days
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of fresh herbs on top
- Garnish with a dollop of yogurt or sour cream
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Yogurt or sour cream
Pairings:
- Serve with crusty bread or rice to soak up the flavorful broth
Suggested side dishes:
- Simple green salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out
- If the okra becomes slimy, make sure to trim the ends and slice it thinly
Food safety advice:
- Make sure to cook the lamb and okra to a safe internal temperature of 165°F (74°C)
Food history:
- Tarhana is a traditional Turkish ingredient made from a mixture of fermented yogurt, flour, and vegetables. It is used to make soups and stews, and is a staple in Turkish cuisine.
Flavor profiles:
- Savory, tangy, and slightly sour from the tarhana
- Rich and meaty from the lamb
- Earthy and slightly sweet from the okra
Serving suggestions:
- Serve hot with crusty bread or rice to soak up the flavorful broth
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Region: Turkish