بامية باللحمة

Boil the meat and then let it cook until tender

We cut the ends off the okra and set them aside.

We crush the garlic with salt using a mortar and pestle

We wash and finely chop the fresh coriander.

Put the vegetable oil and then add the garlic and cilantro in a saucepan on the fire.

We stir the mixture until fragrant.

We add the lamb shank and okra to the pot and stir well.

We add the tomato paste and continue stirring.

We squeeze a lemon and pour its juice into the pot.

We add the tomato juice.

We pour in enough meat stock to cover the ingredients

Sprinkle half a teaspoon of salt with a quarter teaspoon of sweet pepper.

We let the mixture cook over medium heat for 30 minutes, or until the lamb and okra are fully cooked.

We add the pomegranate molasses and gently stir.

We garnish the dish with freshly chopped coriander.

We serve the stew hot alongside vermicelli rice.