Margat bamia

Method

1. 1 Cut the okra stems without cutting into the body to prevent the sticky sap from oozing out.
2. 2 Fry the okra in oil for 4 minutes, then remove it; this is a mandatory step to remove the slime.
3. 3 Frying or sun-drying the okra beforehand is the only way to prevent the stew from becoming slimy.
4. 4 Sauté the onions with the garlic, then fry the lamb for 10 minutes and sprinkle with baharat.
5. 5 Pour in water with tomato sauce, chopped tomatoes, and dried lemon, then simmer for 50 minutes.
6. 6 Add the okra back to the pot for the last 15 minutes, then squeeze in some lemon juice before serving.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: pressure cook for 20 minutes, then release the pressure; add the okra after opening the lid.