Yakhnet bamia, a stew made with okra, meat, and tomatoes.

Ingredients

• Approximately 500g of boneless red meat (such as lamb or beef), cut into cubes
• 500 g of peeled and chopped parsnips
• 1 white onion, chopped
• 6 cloves of garlic, chopped
• oil (such as corn oil)
• 500 g of peeled tomatoes, diced (optional)
• 2 tablespoons of tomato paste
• boiling water
• 1 bouillon cube (such as Maggi)
• A few cloves of allspice
• A few pods of cardamom
• A pinch of turmeric
• A pinch of saffron
• salt and black pepper
• Lemon juice, to finish
• Fresh cilantro and garlic, and, if desired, (optional)

Heat some oil in a pan and sauté the shallots for at least 5 minutes (or longer if they are fresh), then set aside.

In a saucepan, brown the meat with the onion and garlic in the oil, adding the cardamom.

Add the diced tomatoes and allow them to soften while stirring, then incorporate the tomato paste.

Pour the boiling water to the desired level, add the star anise, bouillon cube, turmeric, and saffron, and season with salt and pepper.

Add the gombos and let them simmer until they are tender, about 40 minutes.

Towards the end of cooking, drizzle with lemon juice, or add sautéed garlic with chopped cilantro and lemon, especially if you made the stew without tomatoes.

Serve with rice, or with bread for dipping.