Okra Stew with Lamb (Bamieh Khoresht)

1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent and golden brown, about 5-7 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the lamb cubes to the pot, season with salt and pepper, and brown on all sides, about 8-10 minutes.

4.Sprinkle in the turmeric, cumin, cinnamon, and cayenne pepper (if using). Stir well to coat the lamb with the spices.

5.Add the chopped tomatoes and tomato paste to the pot, mixing everything together. Cook for another 5 minutes until the tomatoes soften.

6.Pour in the beef or lamb broth, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the lamb is tender.

7.After 1.5 hours, add the trimmed okra to the pot. Stir gently to combine and let it simmer for an additional 30 minutes, uncovered, until the okra is tender but not mushy.

8.Adjust seasoning with salt, pepper, and fresh lemon juice to taste. Simmer for another 5 minutes to meld the flavors.

9.Serve the stew hot, garnished with chopped fresh parsley, alongside steamed rice or flatbread.