Bamia (بامية)

1. In a pressure cooker, combine lamb, onion, salt, and spices. Add tomato paste and water to cover by 1 inch. Cook at pressure for 25 minutes until tender. 2. Heat 2 tbsp olive oil in a large skillet. Add sliced garlic and cook until softened. Add frozen okra with salt, stir frequently for 10 minutes until golden. 3. Add diced tomatoes to okra and cook 5 minutes until juices release. 4. Transfer okra mixture into the lamb pot. Stir and simmer on low for 10 minutes. Season to taste. 5. In a separate skillet, heat 1 tbsp olive oil and fry chopped cilantro and minced garlic until golden. Stir into the stew. 6. Serve with rice.