Okra with Lamb or Beef

Wash the okra and leave to dry thoroughly on clean towels. If you don't let them dry you will get covered in sticky goo.

Cut the meat into 1 cm cubes and cook by placing it in a pot with the lid off. Turn on the heat to medium. The meat will release its juices and then evaporate off.

At this stage add the butter and chopped onions and saute until the onion is soft.

Meanwhile peel and roughly chop the tomatoes. Add these to the pot, put the lid on and gently cook until the tomatoes are soft.

Add approximately 2 cups of boiling water along with the lemon juice.

Cook gently until the meat is tender.

While the meat is cooking, prepare the okra. Using a paring knife cut off the top little hat into a cone shape. Do not cut it off straight or it will expose the inside and result in a sticky meal.

When the meat is tender add the prepared okra to the meat along with the salt and pepper and gently simmer for approximately 30 minutes until the okra is soft but not falling apart. Occasionally shake the pan to distribute the meal around more evenly but do not stir as it will break up the okra.

Serve hot with pilav.

When cooking okra make sure that lemon juice is added to the meal, this stops the okra from oozing out its sticky goo.