- 1 lb (450 gr) fresh okra
- 1 cup (250 ml) water
- juice of 1 lemon
- 1 onion, grated
- 3 tablespoons butter
- 1 lb (450 gr) lamb, cut into small cubes
- 2 medium tomatoes, skinned, seeded and sliced
- 1 cup (250 ml) hot water
Wash okra, trim by peeling the cone-shaped ends, without piercing. Pur 1 cup water and juice of half lemon over okra. Set aside.
Sauté onion in butter until soft and golden. Add lamb brown on all sides. Add tomatoes, salt and pepper and sauté. Add hot water and cook on low heat until the meat is half cooked for about 20 minutes. Add okra and remaining lemon juice to the meat mixture. Simmer until meat is tender for about 25-30 minutes. More hot water may be added if necessary. The dish must have a little gravy of its own. Serve hot as a main course with pilaf.