Najwa's Okra Stew

1. 1

   Heat the oil in a large enameled cast-iron casserole.

2. 2

   Season the veal with salt and pepper and add half of the meat to the casserole.

3. 3

   Cook over moderately high heat until nicely browned all over; transfer to a plate and repeat with the remaining meat.

4. 4

   Add the onions and the chopped garlic to the casserole, reduce the heat to low and cook until the onions are softened, about 8 minutes.

5. 5

   Return the meat to the casserole and add the tomatoes and 1 1/2 cups of water.

6. 6

   Cover partially and simmer until the veal is tender, about 25 minutes.

7. 7

   Stir in the okra and enough water to just cover the meat.

8. 8

   Cover and simmer for 20 minutes, then uncover and cook until the liquid reduces slightly, about 10 minutes.

9. 9

   Stir in the minced garlic and the cilantro and simmer for 2 minutes.

10. 10

    Stir in the lemon juice and season with salt and pepper.

11. 11

    Remove from the heat and let stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.