Okra Stew with Meat

Ingredients

• 500 g meat, cubed or on the bone
• 1 packet frozen okra
• 2 cups rice
• 4 tomatoes, blended
• 2 tbsp tomato paste
• 1 onion
• 1/2 head of garlic
• Salt
• Black pepper
• Spices: nutmeg, cardamom, cinnamon, bay leaf, cloves
• Vermicelli
• A squeeze of lemon, to taste
• 1 tbsp ground coriander
• 4 tbsp vegetable oil
• 1 stock cube

Method

1. Brown the meat in 2 tbsp oil with the whole and ground spices. Once colored, add hot water, skim the foam, add the onion and 2 garlic cloves and cover until the meat is tender, about 45 minutes.
2. Fry the okra in the remaining oil, cover for about half an hour, then add the blended tomatoes and tomato paste and let it reduce. Once the meat is done, add 1 1/2 cups of its stock with the meat pieces, salt and the stock cube and let it boil.
3. Fry the crushed garlic with the coriander and add to the okra.
4. Rice: toast the vermicelli, add the soaked, drained rice and water (preferably meat stock), bring to a boil and once absorbed leave on low heat. Serve hot.