Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      boneless stewing lamb or beef
   2      tablespoons   ghee or butter
   1      large         onion -- chopped fine (70 g)
     1/2  teaspoon      cumin powder
   1      cup           chopped and peeled tomatoes
   2      tablespoons   tomato puree -- (30 ml)
     1/2  cup           stock or water -- (120 ml)
                        salt -- to taste
                        freshly ground black pepper -- to taste
     1/2  teaspoon      sugar
 500      grams         fresh okra -- (lady fingers)
   1      tablespoon    ghee

Preparation:

TRIM the meat and cut into three cm cubes. Heat ghee or butter in a heavy bottomed pan and brown the meat well, adding a single layer of meat to the pan at a time. Remove from the pan and transfer to a casserole. Lower the heat, add onion and fry gently until transparent. Add cumin powder, tomatoes, tomato puree and stock. Stir well to lift browned sediment. Pour over the lamb in the casserole. Add salt and pepper to taste and the sugar. Cover tightly and cook in a moderately hot oven for one-and-a-half hours. Wash, drain and trim the okra. Heat ghee in a pan, add okra and fry over medium heat for three minutes, tossing gently. Arrange okra on top of the meat in the casserole. Cover and cook for further 40 minutes or until the meat is tender.