Rinse and clean the okra. Do not bruise the flesh or the bamya will become slimy. Peel off the stems so that they look like pointed pencils. Pour the juice of one lemon into a large enough bowl and pour in the okra. Add enough water to cover the pods. Cut the meat into bite-sized pieces. Peel and dice the onions. Blanch (scald) the tomatoes, peel and cut the flesh into large cubes.
Heat the butter in a pan. Pour in the meat and sear on all sides. Add the onions and sauté until translucent. Add the tomato cubes to the pot, stew for 3 minutes, add water. Add salt and season with pepper and paprika powder. Lightly wallow the meat for 3O min over medium heat with the lid closed. Drain the okra in a sieve and fold it in. Finish cooking the dish for 15 min.
Author’s rating: Needs a little bit of time.
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