Bamia

Method

Heat olive oil in a large heavy-bottomed pot over medium-high heat and brown the diced meat with chopped onions until golden, approximately 5 minutes. Add minced garlic and tomato paste, cooking for another minute until fragrant. Stir in tinned tomatoes with their liquid, ground coriander, salt and pepper, then pour in the stock and bring to a gentle simmer. Trim the okra stems without cutting into the pods, then add them whole to the pot along with the lemon juice, stirring gently to combine. Reduce heat to low and simmer uncovered for 40-45 minutes, stirring occasionally with care to avoid breaking the okra, until the meat is tender and the sauce has thickened. The okra should remain intact but tender, and the sauce should coat the back of a spoon. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed before serving.