Okra Stew with Meat (Etli Bamya)

Method

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1. 1Trim the cone-shaped cap at the stem end of each okra by paring around it with a small knife, without cutting into the pod. Toss with the vinegar and a little salt, leave for 15-20 minutes, then rinse well and drain.
2. 2Heat the fat in a pot and sear the meat over high heat for 8-10 minutes, until its juices evaporate and it browns on all sides.
3. 3Add the onion and cook for 5 minutes until soft. Stir in the garlic and tomato paste for 1-2 minutes.
4. 4Add the tomatoes and 480 ml of the hot water. Cover and simmer on low heat for 40-45 minutes, until the meat is tender.
5. 5Add the okra, salt, pepper, the remaining water and the lemon juice. Don't stir with a spoon; hold the pot and shake it gently instead.
6. 6Cover and cook on low heat for 15-20 minutes, until the okra is tender and bright dark green and the sauce has thickened slightly.
7. 7Rest for 10 minutes and serve hot with rice pilaf and yogurt.