Step 1

In a pressure cooker, place the cubed lamb, half the onion, cinnamon stick, bay leaves, baharat and canned crushed tomatoes. Mix.

Step 2

Cover with water about an inch (2,5 cm) above the meat.

Step 3

Close the pressure cooker and cook over medium heat under pressure for 30 minutes or until meat is cooked through and tender.

Step 4

Add about 6 tablespoons of olive oil into a Dutch oven or large wok and add the remaining onion and the 5 coarsely chopped ​​garlic cloves.

Step 5

Sauté until the garlic and onion are slightly softened, then add the okra. Stir.

Step 6

Sprinkle with salt and pepper, turmeric and cumin, and continue to stir over medium to high heat for about 15 minutes.

Step 7

Add the tomatoes and tomato paste, mix well and cook for about 10 minutes or until the tomatoes begin to release their juice.

Step 8

Add the cooked meat and its sauce to the okra mixture.

Step 9

Put the pot back on the heat and add the sugar and vinegar. Mix well.

Step 10

Cover and simmer over low heat for about 10 minutes.

Step 11

Pour the remaining 2 tablespoons olive oil in a small pan and sauté the cilantro and 10 crrushed garlic cloves over medium heat for a few minutes, until the garlic begins to turn golden.

Step 12

Add this mixture to the okra stew.

Step 13

Serve with rice.