This substantial okra stew is prepared in the Lebanese way and is flavored with stewed tomatoes, cilantro, garlic, and onions.
To boil the lamb and prepare the broth, place the cubes in a pot and add enough water to cover them generously. Put the heat on high and bring to a boil. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the top of the water.
Add the onion halves, bay leaves, black pepper and salt, then stir and cover. Boil on medium heat until the meat is soft (about 1 ½ hours). Once cooked put on the side and remove the bay leaves and onion from the broth. Note: If you use a pressure cooker, it takes 30 minutes to boil the lamb.
Fry the chopped onions and crushed garlic in the sunflower oil on high heat until the onions turn translucent.
Add the okra and mix.
Add the boiled lamb cubes, the remaining salt and pepper and mix.
Add the indicated amount of lamb broth with the chopped and strained tomato, the lemon and the pomegranate molasses. Mix well, cover and bring to a boil. Then lower the heat to medium and let simmer until cooked (about 45 minutes). Halfway through, check if the flavor of the tomato is to your taste; if you want it stronger add the tomato paste.
Once cooked, uncover and add the remaining garlic and all the coriander. Mix and let simmer uncovered for 5 minutes.