In a pot, sauté the chopped onion in some regular olive oil until golden, on medium heat

Add the okra and a few more drizzles of olive oil, sauté for another 5-10 minutes until the okra is half done

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

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

Add the lamb cilantro mix to the okra and simmer everything together for another 20 minutes or so until the okra is well done

Just before you turn off the heat, add the pomegranate molasses and adjust the salt if necessary by tasting the sauce

Serve with vermicelli rice or flatbreads.