Okra with Tomatoes and Onions

Description
Recipe from "A Book of Middle Eastern Food" by Claudia Roden. This recipe is for 6 serves.

Ingredients

 * 2 lbs fresh young okra
 * ¾ lbs onion, sliced thickly
 * 6 tbsp olive oil
 * 3 garlic cloves, halved
 * 1 lbs tomatoes, skinned and sliced
 * salt and black pepper
 * 1 lemon (juice only)

Directions

 * 1) Wash okra.
 * 2) Cut off any hard stems and dry okra thoroughly.
 * 3) Heat oil in large saucepan and fry onions with the halved garlic cloves until slightly soft, transparent, and golden.
 * 4) Add okra and continue to fry until slightly softened.
 * 5) Add the sliced tomatoes and saute for a few min.
 * 6) Longer.
 * 7) Season to taste with salt and pepper.
 * 8) Cover with water, bring to a boil and simmer until the okra is very tender, usually about 1 hour.
 * 9) Squeeze in the lemon juice and cook for a further 15 min.
 * 10) (if using canned okra, cooking time will be much shorter.
 * 11) Serve hot or cold.
 * 12) If to be served cold, allow to cool in the saucepan before turning out into a serving dish.