Back to 6 servings 2 lb lamb or veal, bone-in, cut into medium pieces; beef stew meat can be substituted 2 tbsp vegetable or olive oil 1 onion, finely diced 1.5 tsp salt, divided, adjust to taste 0.5 tsp black pepper 8 cloves garlic, roughly chopped 6 tbsp tomato paste, passata or tomato sauce also works 1.5 tbsp pomegranate molasses, optional but recommended; substitute lemon juice to taste 1.75 lb small okra, frozen baby okra is ideal, no need to thaw; keep whole 6 cups water, about 6 to 8 cups, added in stages 1 tsp allspice or seven spice, optional 0.5 tsp cinnamon, optional
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1 Step 1: Heat the oil in a large stockpot over medium heat. Add the diced onion with half a teaspoon of the salt and cook 2 to 3 minutes until translucent.2 Step 2: Season the meat with the remaining half teaspoon of salt and the black pepper. Add it to the pot and brown on all sides, about 5 minutes.3 Step 3: Cover the meat with about 4 cups of water. Bring to a boil, then cover and simmer 30 to 40 minutes until nearly tender. (Pressure cooking on high for about 15 minutes also works.)4 Step 4: Once the meat is more than halfway cooked, add the okra, tomato paste, garlic, pomegranate molasses, spices and the remaining half teaspoon of salt, plus 3 to 4 more cups of water. Stir gently.5 Step 5: Bring to a rolling boil over medium heat and cook about 30 to 40 minutes, stirring gently so the okra stays whole.6 Step 6: Check the okra and meat. If either is still firm, add 2 to 3 cups of water and simmer another 20 minutes. The meat should be fork tender and the okra soft all the way through.7 Step 7: Taste and adjust the salt and pepper, then turn off the heat. Serve hot over plain white or vermicelli rice.getsaucepan.com/r/98e4ebfd-bfe1-5776-b3b4-da02c38dbe59
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