Wash the okra and cut off the stems. If they are large cut into pieces. Melt the butter in a large sauce pan. Add the onions and garlic and fry, stirring, until the onions are soft but not brown. Add the lamb pieces and brown them all over. If fresh okra is used, add them to the pan and fry, stirring, for 2 to 3 minutes. Add the tomatoes, tomato puree and salt and pepper to taste. Add enough water to cover the meat and vegetables and bring to a boil. Reduce the heat, cover the pan and simmer for 1.5 hours, or until the meat is tender and the sauce is rich.{$7e}(Original recipe for 4)
