A home-style Jordanian dish, okra is slowly cooked with lamb in tomato sauce and balanced with lemon juice. This simple family stew is served with rice.
Cook the lamb in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and garlic and cook for 6 minutes. Add the tomato paste and tomato.
Add the water, cover, and simmer over low heat for 25 minutes, until the lamb is partially tender.
Add the okra and lemon juice and cook over low heat for 12–15 more minutes. Adjust the salt.
Serve hot with rice.
Store in a covered container in the refrigerator for 3 days; the flavor deepens the next day. It can be stored in the freezer for 2 months.
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