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In a pot, sauté the chopped onion in some regular olive oil until golden, on medium heat
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Add the okra and a few more drizzles of olive oil, sauté for another 5-10 minutes until the okra is half done
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Meanwhile, chop the tomatoes and add to the pot along with the tomato concentrate, salt and a cup or so of boiling water. Bring to the boil then reduce to a simmer
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In a wide pan, fry off the lamb pieces for a few minutes so they are sealed on the outside but still not fully cooked. Add the garlic and cilantro (coriander) and sauté for another 2-3 minutes
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Add the lamb cilantro mix to the okra and simmer everything together for another 20 minutes or so until the okra is well done
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Just before you turn off the heat, add the pomegranate molasses and adjust the salt if necessary by tasting the sauce
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Serve with vermicelli rice or flatbreads.