Green Okra Stew

Ingredients

• 500 g green okra
• Half a head of garlic, finely minced
• Juice of 1 small lemon
• Salt to taste
• Half a bunch of fresh coriander, finely chopped
• 2 ripe tomatoes, diced into small cubes
• About 1 tablespoon tomato paste
• Meat pieces or shanks for cooking
• For more from Rania, here is the tastiest Kibbeh with Yogurt
• For more delicious Lebanese-style stews, try Spinach Stew with Ground Meat

Method

1. After washing the okra, trimming part of the cap, and drying it well, fry it in a little oil until it turns dark green
2. In a pot over the heat, cover the meat with water and boil it with the aromatics until it is fully cooked
3. In a pan, sauté the garlic in a little oil until softened, then add the chopped coriander and stir briefly
4. Remove the aromatics from the pot where the meat was boiled, then add the garlic-coriander mixture to the broth and meat pieces, add the tomato paste, and let it boil well
5. Add the diced tomatoes, then the previously fried okra, reduce the heat, and let it simmer until fully cooked and the broth thickens
6. When the stew is ready, add the lemon juice and salt, stir, then turn off the heat
7. Serve green okra stew with rice pilaf with vermicelli