Meat with okra

A delicious dish and a good accompaniment to a winter meal.

For 4-5 people you need:

* 500 g of meat
* 1,5 kg okra
* 2 cups of coffee oil
* 2 onions
* 4-5 tomato seeds
* salt, black pepper, vinegar 2-3 tablespoons, parsley.

Preparation:

Okra is cleaned by cutting off the tail in a conical shape, sprinkled with vinegar and salt and left for some time to soften the fluff. The pieces of meat are fried together with finely chopped onions; then tomatoes or tomato sauce are added.

After they have all been cooked together, add salt, black pepper, and bay leaves and simmer for a few minutes.

If the meat is lamb, okra is added at the same time, and if the meat is large, okra is added later. The okra is washed, drained and slightly sautéed in a pan with fat.

In a shallow pot, lay slices of tomatoes, around the okra with tails on the sides and tops in the middle, sprinkling each row with parsley and black pepper.

In the middle of the pot in the empty place, without okra, the meat is placed, the liquid is poured, an inverted porcelain plate is placed inside so that they retain their shape during cooking, and then the lid.

The dish is put on a slow fire until ready. At the end, it is placed on plates, where the meat is placed in the middle, while the okra is nicely arranged on the side, pouring its own juice and finely chopped parsley on top.

May you be well, - he broadcasts Telegraph.