- 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 (8oz) can of Hunts tomato sauce
- 1 cup water
- 2 (14oz) packages frozen okra (baby okra or sliced okra)
- Squeeze of fresh lemon
- 1 recipe Lebanese Rice Pilaf
- Coat the bottom of a large pot with olive oil and set over medium-high heat (for stove-top pressure cooker–see below).
- 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.
- Add the onion; cook until translucent (add a little oil if the pot is dry).
- Add the garlic and cook until fragrant.
- 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.
- 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).
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.