Bamya bil Lahm (okra with meat and lemon)

Instructions

1. Rinse the okra, cut larger pods into pieces, then blanch them for 2 minutes in boiling vinegared water to reduce their sliminess. Drain.
2. Brown the salted lamb pieces in the oil over medium-high heat for 8 minutes, then add the sliced onion and cook for 8 minutes.
3. Add the crushed garlic, grated tomatoes and tomato paste, then let it reduce for 5 minutes.
4. Pour in the water, add the cumin, paprika, salt and pepper. Cover and simmer for 45 minutes until the meat is tender.
5. Add the drained okra and lemon juice, then simmer uncovered for another 20 minutes until the sauce is smooth and silky. Serve with rice.