Okra Stew with Beef or Lamb (Bami)

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• 1 tablespoon olive oil
• 1 pound beef or lamb (or combination of both), cut into 1-inch cubes
• 3/4 teaspoon allspice
• 2 teaspoons kosher salt
• 1/4 teaspoon pepper
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (15oz) can of Hunts tomato sauce or 1/2 (28oz) can crushed tomatoes
• 1 1/2 cups water
• 2 (14oz) packages frozen okra (baby okra or sliced okra)
• Squeeze of fresh lemon
• 1 recipe Lebanese Rice Pilaf

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1. Coat the bottom of a large pot with olive oil and set over medium-high heat (for stove-top pressure cooker–see below).
2. Add meat and cook unit browned, approximately 8 minutes (the meat may release a lot of liquid at first. It will eventually evaporate and brown). Once the water evaporates from the meat and starts to brown, add allspice, salt, and pepper.
3. Add the onion; cook until translucent (add a little oil if the pot is dry).
4. Add the garlic and cook until fragrant.
5. Add enough water to barely cover the meat; simmer until the meat is tender, approximately 45 minutes. Add more water if needed. Cover the pot with the lld partially tilted.
6. Once the meat is tender add the tomato sauce, water, and okra. Bring to a boil and simmer until the okra is very tender (approximately 15 minutes for sliced okra and 45 minutes for whole baby okra).

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Stove-Top Pressure Cooker Method

• Note: If using cut okra, do not cook under pressure as it will overcook. Use the pressure cooker for the meat only.
• Heat the olive oil over medium-high heat. Add the meat and cook unit browned, approximately 8 minutes.
• While the meat is browning add allspice, salt, and pepper.
• Once the meat has browned, add the onion and cook until translucent.
• Add the garlic and cook until fragrant.
• Add one cup of water and cook under pressure for 15 minutes. Release pressure at once. Make sure the meat is tender. If not, place under pressure again for 5 more minutes, or until tender.
• Add the okra, tomato sauce, and 2 cups of water, and cook under pressure for exactly 2 minutes and then release pressure. If using cut okra, cook without pressure until tender, approximately 15 minutes.
• Cook, without the lid, until the tomato sauce reduces and thickens a bit.