Step 1

Dice the onion finely and add it to a stock pot along with the vegetable oil and ½ teaspoon of salt.

Step 2

Cook the onions for 2-3 minutes until translucent.

Step 3

Wash the meat pieces and season with ½ teaspoon salt and ½ teaspoon black pepper.

Step 4

To the pot, add the washed veal pieces and brown them on all sides for about 5 minutes.

Step 5

Next add the tomato paste and continue to cook for another few minutes.

Step 6

Add the okra to the pot along with the garlic which should be roughly chopped, the pomegranate molasses and ½ teaspoon salt.

Step 7

Add about 10 cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes.

Step 8

After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 4-5 cups) and allow it to continue boiling for another 20 minutes.

Step 9

Check the softness of the meat and okra, as well as the seasoning and adjust accordingly. When the okra and meat are both tender, turn heat off and serve.