Khoresh B'Amieh (Okra Stew)

Ingredients:

450g fresh okra (select small ones if you can)
225g stewing meat, cubed
120ml passata (tomato juice)
1 medium onion, finely chopped
1 small garlic clove
1 tbsp ground turmeric
3 tbsp cooking oil
salt and freshly-ground black pepper

Method:

Cut off the stems from the okra, place in a colander then wash and drain. Do this carefully so as not to cut into the pod or you will release the gelatinous material inside.

Heat the oil in a medium-sized pot and use to fry the onions over medium heat for about 8 minutes, or until golden brown. Add the meat, salt, black pepper and turmeric and stir to combine. Allow to cook for a few minutes, stirring frequently then add the passata. Stir and allow to cook over medium-low heat for about 50 minutes, or until the meat is tender (top-up the liquid with water or tomato juice, as needed).

When the meat is tender stir the mixture vigourously one more time then sit the okra on top. Take the unpeeled garlic clove, pierce with a knife then press down the side of the pot. Cover the pan and cook gently for about 20 minutes, or until the okra have cooked through and have lost their green colour.

Retrieve and remove the garlic clove then serve with rice.