Bamia

In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the lamb chunks and brown well on all sides. Add the chopped onion and sauté for 5 minutes until soft.

Pour in enough water to cover the meat, bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the lamb is tender.

In a separate skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté the okra for 5-7 minutes until lightly browned, then set aside (this helps eliminate sliminess).

Add the diced tomatoes and tomato paste to the pot with the lamb. Stir well, then gently fold in the sautéed okra. Simmer uncovered for 15 minutes.

In the same skillet used for the okra, quickly fry the minced garlic and chopped cilantro in a splash of oil for 1 minute until fragrant. Stir this mixture into the bamia, turn off the heat, and serve with rice.