okra(bamia) fresh or frozen
beef cubes
ready to eat
INGREDIENTS
1 1/2 to 2 lb stewing beef or lamb, trimmed and cut into 1-inch cubes (I like to use beef sirloin)
3 TB olive oil
2 large onions, chopped
4 cloves garlic, minced
1 (28 oz) can diced tomato (with juices)
3 oz tomato paste
2 beef bouillon cubes
1 bay leaf
1 tsp turmeric
1/4 tsp cinnamon
About 1 lb okra (fresh or frozen, depending on if okra is in season)
Salt and pepper to taste
Prepared rice, for serving
METHOD
In a 5-quart pot with a lid, heat the oil on high; add the meat and cook until browned on all sides (about 5 minutes). Add the onion and garlic and sauté another 5 minutes. Add the diced tomato, tomato paste, bouillon, bay leaf, turmeric, and cinnamon; then add enough water to just cover everything. Cover the pot and bring it up to a boil; then turn it down to a simmer and let it cook for about 45 minutes (until the meat is tender), stirring occasionally. Add the okra and cook about 10 minutes, making sure not to overcook so the okra won’t get slimy.
TIP:you can eat with either rice,ugali,chapati even muhogo.enjoy
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