Rosa Cooking

Bosnian Okra

This is the recipe of my late Nana who always cooked simple and very tasty dishes. This dish was often found on sofras. You can use raw or dried okra.

Preparation steps

  • Cut the onion into rings and fry in olive oil. Add a spoonful of and then the lamb cut into pieces. Add a teaspoon of allspice and pepper. Add a little water
  • Reduce heat and simmer until meat is tender.
  • In the meantime, if you are using dry okra, just take it off the string and throw it in boiling water to which you have added a spoonful of sage. If you use fresh then cut off the tops and blanch by the same procedure but for a shorter time.
  • after 10 minutes drain the okra and add to the stewed meat. Simmer for about half an hour with one glass of hot water. It’s over when the meat melts.