Bamya

1kg diced lamb, beef – or venison
1 tablespoon oil
2 large onions, chopped
1 can tomatoes in tomato juice
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon salt
500g okra

Brown the meat in batches and place it in a casserole dish. Saute the onions until translucent and add them to the meat with the tomatoes (crushed), tomato paste, cumin and salt and add sufficient water to just cover the meat. Cover and place in a pre-heated, 180C oven and cook for about 90 minutes.

Meanwhile trim the conical ends of the okra. Add these to the dish and cook a further 30 minutes.

Serve with rice and a green vegetable. The finished dish can be sprinkled with a little chopped fresh coriander.