Step by step

Method

4 steps

1. 1

   If using fresh okra (about 1 pound), trim the stems without cutting into the pods (that leaks slime). Optional: toss with 1 tablespoon vinegar, rest 10 minutes, pat dry — helps tame the stickiness. Frozen okra works; don't thaw fully. Optional protein: ¾–1 pound lamb or beef cubes, or skip for vegetarian.

2. 2

   Heat 2 tablespoons oil in a heavy pot over medium-high. If using meat, brown it 4–5 minutes; set aside. Soften 1 diced onion 5 minutes; add 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander or paprika, and 1 tablespoon tomato paste 1 minute.

3. 3

   Stir in 1 can (14 oz) crushed tomatoes, 1–1½ cups stock or water, the okra, and meat if using. Season with 1 teaspoon salt. Simmer gently, partly covered, 25–35 minutes until okra is tender and the stew is thick (meat needs closer to 45–60 minutes total — start meat earlier if so). Stir gently so you don't smash the pods. Finish with juice of ½ lemon.

4. 4

   Serve over rice with parsley. You want tender okra in a bright tomato stew — not slimy mush or crunchy undercooked pods in watery sauce.