Bamia Stew

Ingredients
2 pounds of stewing lamb or beef, cut into 1 inch cubes a few Tablespoons of butter or oil 2 medium onions, chopped 3 cloves of garlic, smashed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 cup of chopped tomatoes 3 Tablespoons of tomato paste 2 Tablespoon of fresh, chopped cilantro or parsley (optional) 1 1/2 pounds of fresh okra juice of 1 lemon salt and pepper (black or red), to taste 1 cup of beef bouillon or beef stock 1/2 cup of vinegar white rice

Directions

 * 1) Wash the okra. Cut off the tops. Soak for 30 minutes in water with 1/2 cup of vinegar. Drain and rinse the okra.
 * 2) In a large frying pan over medium-high heat, warm a few Tablespoons of butter or oil. Add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon, transfer to a baking dish.
 * 3) Add the onions to the oil in the frying pan and saute until tender and translucent.
 * 4) Add the garlic, cumin, coriander, cinnamon, tomatoes, tomato paste, the 1 cup stock and cilantro. Stir well.
 * 5) Pour over the meat and season to taste with salt and pepper.
 * 6) Cover and bake in the oven until the meat is tender, about 1 1/2 hours.
 * 7) Meanwhile, in a saute pan over medium heat, saute the okra in a few Tablespoons of oil or butter for about 3 minutes, stirring gently.
 * 8) Remove the stew from the oven and arrange the okra on top in Sprinkle the lemon juice evenly over the surface. #Cover the dish and return it to the oven.
 * 9) Bake for another 35 minutes.
 * 10) Add stock or water if the mixture seems too dry.
 * 11) Serve the bamia stew hot, over white rice.