Bamieh(Okra) And Lamb (Middle East, Palestine) - cooking recipe

Ingredients

1 lb lamb (depending on family size, normally about 4 decent sized pieces)
1 onion
2 bay leaves
2 lbs okra (fresh or frozen)
3 garlic cloves
2/3 cup oil
3 ripe tomatoes, finely chopped or 12 ounces tomato sauce
1/2 teaspoon coriander
1 lemon, juice of
3 teaspoons salt
1/2 teaspoon pepper

Preparation

Wash lamb meat well and place in pot of boiling water with salt and bay leaves.
When the meat boils scoop off all the froth that forms, and let boil until it is fully cooked (about 2 1/2 hours, of if using a pressure cooker about 30 minutes).
When all the froth is gone add diced onion to the lamb meat.
Add the tomato sauce or diced tomatoes into the pot as well, let boil for about ten minutes.
Wash fresh okra, cut off stems, and dry thoroughly (frozen okra thaw and dry thoroughly).
Fry in hot oil until light brown and tender, and add the garlic to saute in the same oil. Remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat.
Let boil about 20 minutes longer and then turn off. Serve over rice!