Egyptian Okra Casserole

Ingredients for 2 servings:

• 600 g okra, fresh, alternatively in a can or jar
• Oil, neutral, for frying
• 400 g minced beef or lamb
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• 0.38 liters of meat broth
• salt, pepper
• ¼ tsp cumin, ground
• ½ lemon(s), juice
• 1 cup of natural yogurt
• 1 beefsteak tomato(s)
• ½ lemon(s), for garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Minced meat prepared completely differently

Rinse fresh okra and drain. Trim the stems. Heat a little oil in a pan, add the okra, and simmer gently for about 5 minutes. Place the canned okra in a sieve, rinse briefly, and drain. The remaining slime will bind during cooking. Peel the onion and garlic cloves and finely dice. Heat the oil in a pan, fry the minced meat, diced onion, and garlic. Add the tomato paste and deglaze with the meat broth. Stir in the yogurt and season with salt, pepper, cumin, and lemon juice. Preheat the oven to 180 degrees Celsius. Grease a baking dish with oil. Rinse the beef tomato, dry it, and remove the stem. Slice the tomato, place it on the bottom of the baking dish, and season with salt and pepper. Arrange the okra on top. Place the fried minced meat mixture on top. Bake in the preheated oven for about 60 minutes. Slice half a lemon and garnish the finished casserole with it. Serve with flatbread.