فخارة البامية مع اللحمة

We start by preparing the okra: we drizzle it with some olive oil, then roast it in the air fryer or a preheated oven at 200°C (390°F) for 10 minutes until slightly browned but still firm.

In a pot over medium heat, we heat a bit of oil, then add the meat, bay leaves, and black pepper. We sauté until the meat starts to brown.

We add the chopped onion and sauté until it softens, then add the garlic and cook for another minute.

We remove the bay leaves, then add the spices (seven spices, cardamom, black pepper), and stir to coat the meat.

We add the chopped tomatoes, tomato paste, and a pinch of sugar, stirring until the mixture is well combined.

We add the roasted okra, followed by the broth and salt. We cover the pot and let everything cook on medium heat for about 45 minutes or until the meat is tender.

Once done, we transfer the contents into a clay pot and place it in a hot oven under the broiler until the top is nicely browned.

Meanwhile, we prepare the ṭasha (flavor topping) by heating olive oil in a skillet, then adding the minced garlic and cooking until golden.

We add the chopped fresh coriander and sauté briefly

We pour the garlic-coriander mixture over the top of the dish in the clay pot and serve hot with white rice or bread.