Summary

Ingredients

• 700 g beef, from the le
• 2 onions)
• 4 clove (s) garlic
• 3 tablespoon oil
• 4 tomato (s)
• 1 tablespoon tomato paste
• 2 teaspoons spice mixture, (Ras el Hanout)
• 1 teaspoon harissa
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ cinnamon
• 2 carnation (s)
• 1 bay leaf
• salt and pepper
• 0.5 ½ lemon (salty lemon), alternatively 1 - 2 tablespoons lemon juice
• 350 ml beef broth or vegetable broth
• 400 g okra pods, fresh, alternatively from the can / lass (EW 345 AG)
• 0.5 ½ bunch coriander greens or flat leaf parsley
• Serve 1 lemon (s), quartered, with food

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Instructions

1. Cut the beef into roughly 3 cm cubes. Peel and finely dice the onions and garlic. Scald the tomatoes in boiling water, rinse with cold water, peel, remove seeds, and dice the flesh.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, 4–5 minutes per batch. Set aside.
3. In the same pot, fry the diced onions and garlic over medium heat until golden brown, about 5 minutes. Return the browned beef to the pot. Stir in the tomato paste, then add the Ras el Hanout, harissa, paprika, cumin, cinnamon, cloves, and bay leaf. Cook, stirring constantly, for 1–2 minutes without letting the spices burn. Add the diced tomatoes and salt lemon (or lemon juice), then pour in the broth. Cover and simmer over low heat for approximately 2 hours.
4. Prepare the okra: For fresh okra, bring salted water to a boil over high heat, add the trimmed okra, and blanch for 2 minutes. Drain in a colander and rinse with cold water, then drain well. For canned okra, pour the contents into a colander, rinse briefly under cold water, and drain well.
5. About 15 minutes before the beef is done (around the 1 hour 45 minute mark), add the prepared okra to the pot. Continue simmering until the beef is very tender.
6. Rinse the coriander or parsley, shake dry, and chop finely.
7. Taste the ragout and adjust salt and pepper as needed. If you did not use salt lemon, add lemon juice to taste. Sprinkle with the chopped coriander or parsley. Serve with lemon quarters on the side.