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.