2 pound 3 ounces okra
2 tablespoons ghee
1 medium onion, peeled and chopped
1 pound 2 ounces stewing beef, cubed
Salt and pepper, to taste
1 pound 2 ounces tomatoes, peeled and chopped
1 cup water
1 tablespoon tomato paste
3 tablespoons vegetable oil
4 garlic cloves, peeled and crushed
1 tablespoon dried cilantro
1 green chili, chopped
Juice of 1 lemon
1. Trim the okra stems. Rinse, drain and dry with paper towel. Set aside.
2. Melt 1 tablespoon of ghee in a sauté pan, add the onion and cook over medium heat until tender. Add the meat and brown on all sides. Season with salt and black pepper. Add the tomatoes and cook for 5 minutes, stir in water and tomato paste. Cover and cook over medium heat for 45 minutes until the meat is almost cooked.
3. In a separate pan, fry the okra in vegetable oil over medium heat until browned. Add the okra to the meat pan, cover, and cook for 20 minutes.
4. Heat the remaining ghee in a small pan. Add the garlic, cilantro and chili. Cook stirring until browned. Pour the hot garlic mixture over the okra. Add lemon juice and cook for 10 minutes. Serve with white rice.
Yields: 5 servings
Adapted from The Middle Eastern Cookbook