50 gr. dry flower okra
1/2 lemon juice + 1/2 lemon juice
150 gr. lamb, cut in small cubes
1 medium size onion, chopped
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 large tomato, grated
1-2 tbsp crushed tomato, canned
2 1/2 cup warm water
Boil the flower okra in hot water for about 10 minutes, drain.
Meanwhile, saute the onion and lamb with oil. Add 2 cups hot water and cook for about 15 minutes. Then add the rest of the ingredients. Cover the lid. Cook until the okra is tender at medium-low heat for about 15 minutes. Turn the heat off. Serve while still warm with the lemon wedges.