Turkish home-style okra with a little diced beef, simmered in tomato and finished with lemon until tender. A high-protein, gluten-free one-pot stew.
Ingredients
Instructions
- 1
Trim the okra caps into a cone shape without cutting into the pods. Toss with the lemon juice and set aside; this keeps them from turning slimy.
- 2
Finely chop the onion and grate the tomatoes.
- 3
Heat the butter and olive oil in a wide pot and brown the diced beef over medium-high heat for about 10 minutes, until its juices evaporate.
- 4
Add the onion and cook 5 minutes until soft, stir in the tomato paste for 1 minute, then add the grated tomato and cook 5 minutes.
- 5
Add the water, cover and simmer over low heat for 40 minutes, until the beef is tender.
- 6
Add the okra with its lemon juice and the salt. Cover and cook over low heat for 20-25 minutes without stirring; gently shake the pot now and then. Rest 10 minutes before serving.
Nutrition
Per serving
| Calories | 258 kcal |
|---|---|
| Protein | 15 g |
| Carbs | 17 g |
| Fat | 16 g |
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