In a large Dutch oven or a nonstick pot, sauté onions in oil until softened, about 5 minutes.
Stir in garlic, carrots, beef, and lamb meat and sauté until meat is lightly browned on all sides.
Add spices, tomatoes, and water or broth and bring to a boil. Cover and cook, stirring occasionally, on medium-low heat until meat is tender, about 45-60 minutes.
Add the okra and lemon juice to the meat mixture. Add more water, if necessary, to cover the okra. Cover and simmer until tender, about 10-15 minutes.
Remove the lid and cook until the stew reaches your desired thickness. Check for seasoning, adding pepper and salt to taste. Sprinkle with fresh parsley before serving.
Lamb meat adds that Mediterranean flavor to okra stew, but you can use just beef, veal, or chicken.
Small, young pods are the most tender. As the vegetable matures, it becomes fibrous and tough. If your pods are large, slice them into rings or half lengthwise. Sliced pods exude a sticky juice or slime; thus, it is best to keep them whole.
If you're using fresh pods, see tips in the post above. For frozen pods, don't thaw them before adding them to the stew. They will cook in about 10 minutes, so make sure your meat is tender first.
Don't overcook the okra. Once added to the stew, only stir it gently so the pods remain intact. In addition to keeping them whole, we add lemon and tomatoes to prevent them from getting too slimy.
I prefer my okra stew thick. Add more water or broth to make it soupier, if that's your preference.
You can add red pepper flakes to the okra stew if you like it spicy.
For best results, read additional tips and FAQs in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.