Bamya Yahnisi

Nutrition · per serving

Steps

1. 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.

   150 g onion, finely diced3 cloves (9 g) garlic, finely chopped250 g ripe tomatoes, peeled and diced250 g okra, tops trimmed carefully without cutting into the pods300 g lamb shoulder, trimmed and cut into 2.5 cm cubes
2. 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.

   30 ml olive oil300 g lamb shoulder, trimmed and cut into 2.5 cm cubes
3. 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.

   150 g onion, finely diced3 cloves (9 g) garlic, finely chopped
4. 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.

   250 g ripe tomatoes, peeled and diced15 g tomato paste
5. 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.

   350 ml hot water or light lamb stock6 g fine salt1 g black pepper2 g ground coriander
6. 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.

   250 g okra, tops trimmed carefully without cutting into the pods30 ml lemon juice
7. 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. 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.

   10 g fresh coriander leaves, roughly chopped

Origin & History

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.