طاجن بامية باللحم

Crush the garlic and chopped chili in a mortar with salt, black pepper, cumin, and coriander until a paste forms.

Add the red pepper paste and mix well until the mixture becomes smooth and uniform.

In a deep skillet, heat a little olive oil, then add the chopped onion and sauté until soft and golden.

Add the beef pieces seasoned with salt and pepper to the pan with the onion and sear on both sides until nicely browned.

Add half of the garlic and chili mixture (the paste) to the meat and stir well.

Add the tomato paste, then pour in the tomato sauce or strained tomato juice, and add the sugar to balance the flavor.

Pour the beef broth into the mixture, cover the pan, and let it simmer over low heat for 30 to 45 minutes until the meat is half-cooked.

Add the frozen okra and the remaining garlic and chili paste to the pan.

Place two whole green chili peppers into the casserole dish.

Cover the dish and bake it in a preheated oven at 175°C (347°F) for 1½ hours until fully cooked.

Remove from the oven and serve hot with white rice or Egyptian bread.