Khoresh e Bamieh, Persian Okra Stew from Cooking and Cooking
Yield: Serves 4

Wash the okra and cut the stems only (do not cut the bases).

Heat 3 tablespoons canola oil in a pan over medium-high heat. Add okra and fry for 2-3 minutes. Then reduce heat to medium and fry for 5 more minutes. Set aside.

Heat 4 tablespoons canola oil in a pot over medium heat. Add onions, saute until slightly golden. Add garlic and saute for 1 minute. Add beef, increase heat to medium-high and cook until browned on all sides. Add turmeric powder and stir gently. Then add water, salt and pepper. Cover the pot and bring to a boil. Reduce the heat to medium and simmer covered until beef is tender, stirring occasionally. Add more water during cooking, if necessary.

Add okra, chopped tomatoes and crushed tomatoes. Simmer covered over medium-low heat for 30 minutes (don't overcook the okra). Add lemon juice, taste and adjust seasoning. Serve with Persian Rice.