Ingredients
| Quantity | Measure: | Ingredient | Description: |
| 2 | Teacup | Beef | cubed - several meat bones |
| 1 | Teaspoon | Coriander Powder |
| 1 | Teacup | Dalda (Vegetable Ghee) |
| 8 | Flakes/Seeds/Cl | Garlic |
| 3 | Teacup | Lady Fingers | small variety |
| half | Teacup | Lime Juice |
| 1.25 | Teaspoon | Salt |
| Half | Teaspoon | Sugar |
| Half | Teacup | Tomato Juice | fresh |
| 1 | Tablespoon | Tomato Puree | or Tomato Paste |
| 1 | Teacup | Water |
| Method: |
| Crush garlic with salt. Add coriander powder and mix together. Trim hard stems from okra ladyfinger). Wash well and dry in a towel or in the sun. Fry okra in deep fat until light brown. Drain and put aside. Fry meat and bones, add crushed garlic, salt and kizbara seeds for several minutes. Add tomato paste, tomato juice, lemon juice, salt, pepper and water. Cook under pressure for 30 minutes. |
| ( |
| Open cooker and add okra. Cook under pressure another eight minutes. Open cooker and add sugar. Simmer until sauce is somewhat thicker. Correct seasoning, adding more lemon juice if necessary. |
| Serve hot with rice. This stew may be prepared in an ordinary pan. It must be cooked for over one hour. Add lemon juice at the end and simmer. |
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