Bamya weekah (okra in meat broth) 
Serves 4
1 1/2 lbs meat on the bones or 1 lbs meat cut to 2”cubes and pieces of bones
Water
1 onion quartered
2 mastic
2 cardamoms cracked
1 bay leaf
1 can 14oz diced tomato or 2 large tomatoes
Salt & pepper
1 pound cut okra*
1 tsp of corn starch mixed with 2 tbs of cold water
1 tbs Crisco or ghee
8-10 cloves garlic finely minced
1 tbsp coriander
Dash hot chili (optional)
Basic meat soup
In a 5 quart pot add meat and bones cover with water boil until it starts to foam. Remove scum as it appears. Add onion, mastic, cardamom, bay leaf, tomatoes and salt & pepper bring to a boil. Simmer for about 45 minutes or till meat is tender, strain broth.
In a pot add about 2 cups of the broth (the rest can be frozen for other uses) add okra and meat boil for about 4 minutes. Add the slush of corn starch boil, reduce heat to medium and cook till okra is tender and cooked about 15-20 minutes, add more broth if needed, sauce will be of medium consistency.
Meanwhile, in small fry pan heat crisco add garlic, coriander and salt stir till fragrant and pink in color. Add to the okra. And cover immediately. Turn the heat off and let stand for about 5 minutes serve with rice and salad
*for this dish you will need the cut type of okra. For okra we prefer the Montana brand (from Egypt) found in all Middle Eastern stores.
