In a large Dutch oven or a nonstick pot, sauté onions in oil until softened, about 10 minutes. Stir in garlic, carrots, beef, and lamb meat and sauté until meat is lightly browned on all sides.
Add spices, tomatoes, and water and bring to a boil. Cover, cook, and occasionally stir on low heat until meat is tender, about 45-60 minutes.
Add the fresh or frozen okra (read the notes for the best tips!) and lemon juice to the meat mixture. Add more water, if necessary, to cover the okra. Cover and simmer until okra is tender, occasionally stirring ever so gently, 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.
Don't wash fresh okra until just before you cook it; moisture will cause the pods to become slimy. Store untrimmed, uncut okra in a paper or plastic bag in the refrigerator for no longer than three or four days.
If the pods are very fuzzy, rub them in a damp kitchen towel or with a vegetable brush to remove some of the "fur."
If you're using frozen pods, don't thaw it before adding it to the stew. It will cook in about 10 minutes, so make sure your meat is tender.
If using fresh, wash the pods and trim off the stems (see the FAQs for choosing the best pods). Some people remove the conical tops (you should be able to see seeds inside the okra) but keeping them on cuts down on the gelatinous factor. If the pods are large, cut them in half lengthwise or slice them into rings. You will then need to soak them in vinegar and just enough water to cover. Drain, rinse, and dry before adding it to the stew.
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 are adding lemon and tomatoes to prevent them from getting too slimy.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.