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.