turkishstewokralambclassicbraiseddinner

Bamya Yahnisi

Name: Bamya Yahnisi
Prep time: 15 min
Cook time: 27 min
Total time: 45 min
Yield: 2
Cuisine: Turkish
Ingredients: 300 g lamb shoulder, trimmed and cut into 2.5 cm cubes; 30 ml olive oil; 150 g onion, finely diced; 3 cloves (9 g) garlic, finely chopped; 250 g ripe tomatoes, peeled and diced; 15 g tomato paste; 350 ml hot water or light lamb stock; 6 g fine salt; 1 g black pepper; 250 g okra, tops trimmed carefully without cutting into the pods; 30 ml lemon juice; 2 g ground coriander; 10 g fresh coriander leaves, roughly chopped

Bamya Yahnisi is a comforting Turkish braise of tender lamb and okra in a bright tomato broth sharpened with lemon. The finished dish is light yet deeply savory, with soft onions, fragrant coriander, and okra that stays intact and silky rather than sticky.

45 min

2 servings

459 kcal

Turkish

Ingredients

Stew base

300 glamb shoulder, trimmed and cut into 2.5 cm cubes
30 mlolive oil
150 gonion, finely diced
3 cloves (9 g)garlic, finely chopped
250 gripe tomatoes, peeled and diced
15 gtomato paste
350 mlhot water or light lamb stock
6 gfine salt
1 gblack pepper

Okra and finish

250 gokra, tops trimmed carefully without cutting into the pods
30 mllemon juice
2 gground coriander
10 gfresh coriander leaves, roughly chopped

Instructions

1
Prepare all ingredients first for a fast braise: dice the onion, chop the garlic, peel and dice the tomatoes, trim the okra caps carefully so the pods stay whole, and cut the lamb into even cubes. Keeping the okra intact helps reduce sliminess during cooking.
2
Heat the olive oil in a wide heavy pot over medium-high heat. Add the lamb in a single layer and brown for 4-5 minutes, turning to color several sides. Do not overcrowd the pan; good browning builds the stew's depth.
3
Add the onion and cook for 4 minutes until softened and lightly golden at the edges. Stir in the garlic and cook for 30 seconds, just until fragrant so it does not burn.
4
Add the diced tomatoes and tomato paste. Cook for 3-4 minutes, stirring, until the tomatoes break down and the paste darkens slightly; this removes rawness and concentrates sweetness.
5
Pour in the hot water or stock, then season with salt, black pepper, and ground coriander. Bring to a gentle boil, then reduce to a steady simmer, cover partially, and cook for 20 minutes until the lamb is nearly tender.
6
Scatter the okra over the stew in an even layer and drizzle over the lemon juice. Press the pods lightly into the liquid but avoid vigorous stirring, which can break them and make the sauce viscous.
7
Cover and simmer gently for 10-12 minutes, until the okra is tender but still holds its shape and the lamb is fully cooked. If needed, uncover for the last 2 minutes to slightly reduce the sauce; it should be brothy but lightly thickened.
8
Turn off the heat and rest the stew for 3 minutes so the flavors settle. Sprinkle with fresh coriander leaves and serve hot with rice or crusty bread.

Nutrition per serving

459 kcal

Calories

31g

Protein

18g

Carbs

29g

Fat

Fiber

Notes

•Choosing small, young okra gives the best texture and least sliminess.
•If using frozen okra, add it directly from frozen and reduce the simmering time by 2-3 minutes.
•A wide pot helps the okra cook in one layer, preventing breakage.
•For a more traditional tart finish, serve with extra lemon wedges at the table.

Background

Bamya yahnisi is a classic Turkish home-style stew built around okra, meat, tomato, and a gentle sour note from lemon. Versions appear across Anatolia and the former Ottoman lands, where okra has long been valued in both fresh and dried form. The dish is especially associated with careful technique to keep the okra whole and delicately textured.

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