Peel and chop the garlic and mash with salt and pepper in a mortar. Cut the meat into cubes and mix with the garlic paste, then cover and leave to stand in the refrigerator for 1 hour (smell!).
Finely grate the onion and fry well in the heated oil together with the meat in a large saucepan. Dissolve the tomato paste in two cups of water and let everything simmer over a mild heat for 45 minutes.
When the meat is done, add the Bamia, mix gently and let it get hot for about 10 minutes, stirring very carefully every now and then (the cooked Bamia fall apart easily). If necessary, season again with salt and pepper.
This goes well with rice, fresh peppers and black olives.
Info: Bamia, the umbrella-shaped green pods with many small seeds, are known to us under the name okra. They are occasionally available fresh in oriental grocery stores, but canned Bamia pre-cooked with tomato is more practical.
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