Bamia Lahm bil Tamaat Okra in Tomato Sauce with Meat Okra is one of the most beloved vegetables in the Middle East. In this recipe, the Okra is cooked whole. Unlike Gumbo recipes, in which the Okra is cut, the whole Okra here will not create a "gooey" sauce. (Of course, you may cut the Okra if you like it "gooey"!) This version contains ground Meat. You can use ground Beef, but if you can find ground Lamb, by all means use it for a more authentic Middle Eastern dish. A slightly different spice combination is featured in "Bamia bil Tamaat", Okra in Tomato Sauce without meat Try both and decide which you like best! 1 1/2 lbs whole fresh Okra 4 Tbls Olive Oil 1 Tbl Olive Oil 1 cup Onion (finely chopped) 1 cup Red Bell Pepper (diced) 2 tsp fresh Garlic (finely minced) 1/2 lb ground Lamb OR Beef 2 cups Tomato (peeled, seeded & finely chopped 2 Tbls Tomato Paste (dissolved in 1/2 cup Water) [ 2 - 4 fresh Red Chilis (finely chopped) OPTIONAL] 1 tsp ground Allspice 1/4 tsp ground Black Pepper 2 Tbls fresh Parsley (finely chopped) 1/2 tsp Salt PREPARE THE OKRA 1. With a sharp paring knife,           Shave off the "cap" at the stem end of each Okra,           and cut off the tiny bristle at the tip of each Okra.                     [Do NOT cut into the Okra itself. The inside of the Okra                     produces a sticky substance and will make the sauce gooey.                     This dish reqires the Okra to be whole and un-pierced.] 2. Heat a large frying pan, add 4 Tbls Olive Oil           Stir-fry Okra for about 8 minutes           or until it barely starts to brown on the edges.           Shake the pan constantly so the Okra does not stick.                     [Again, do NOT cut into the Okra] 3. Remove the partly cooked Okra to paper towels to drain. 4. Set aside. PREPARE THE SAUCE 1. Heat a medium sauce pot over medium-high heat,           Add 1 Tbl Olive Oil, 2. Add ground Meat & Onion, saute           breaking up the ground meat with a wooden spoon.           Saute until meat has no more red color and Onion is golden. 3. Add Red Bell Pepper & Garlic, saute 1 more minute.           [Do NOT burn Garlic] 4. Add all of the remaining ingredients (except Okra),           mix well, bring to boil, reduce heat,           simmer partly covered for 25 minutes, stirring occasionally. COMBINE 5. Add partly cooked, drained Okra to the sauce pot,           Simmer partly covered 10 - 15 minutes           Stir gently occasionally. [Again, do NOT cut into the Okra. 6. Serve