Lamb and Dried Okra Casserole | Southeastern Turkish Clay-Pot Style

Untie the dried okra and trim the dried ends from the stems with scissors. Rinse it in a strainer. Put it in a large bowl, cover with warm water, and soak until the okra bends between your fingers; this is inactive soaking time.

Bring the cooking water to a boil and add the lemon juice. Drain the soaked okra, add it to the boiling water, and cook for 8 minutes; the okra will turn dark green and foam will gather on the surface. Drain in a strainer, rinse with cold water, and set aside to drain.

Melt the butter in a large skillet. Sear the lamb over high heat, letting it release and then cook off its juices, until the edges are browned.

Add the finely chopped onion and garlic to the lamb and cook until the onion softens. Stir in the tomato paste until its raw aroma cooks off, then add the grated tomato, salt, black pepper, and the water for the casserole. Bring to a brief boil.

Transfer the lamb sauce to the casserole and cover it. Place the casserole on the middle rack of a cold oven, set the oven to 190°C / 375°F, and cook for 40 minutes; the clay pot should heat up along with the oven.

Remove the casserole from the oven. Spread the boiled okra over the sauce and sprinkle with dried mint. Without stirring with a spoon, gently shake the casserole with both hands to nestle the okra into the sauce. Cover and cook for 45 more minutes. It is ready when the okra is fork-tender and the lamb separates easily.