Okra Beef Stew

Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion until soft, then add the beef and brown on all sides. Add the baharat spice mix, bird's eye chilli, garlic, and half the coriander. Cook for 2–3 minutes until fragrant.

Add the tomato paste and cook for a minute, then add the cherry tomatoes and passata. Cook for a few minutes, then add the beef stock and bay leaves. Season with salt and pepper. Bring to a simmer, then partially cover the pot with the lid, and cook on low heat until the beef is tender (about 1 to 1 1/2 hours). Remove from heat.

While the stew is simmering, heat a separate pan with a little neutral oil or olive oil. Pan-fry the sliced okra until crispy, then set aside on a paper towel. Repeat with the whole okra. Once the stew is done, add the whole okra and lemon juice to the pot and gently stir. Simmer for 5 minutes to heat through.

Serve the stew hot, garnished with extra coriander leaves and the pan-fried sliced okra on top. Serve with warmed pita bread with za'atar, or with rice if preferred.