Ingredients

• 1 kilo lamb
• 1/2 kilo tomatoes
• 1 onion, some vinegar, salt, pepper
• 1 glass olive oil
• 1 kilo okras

Preparation

Wash the okras, cut the stems, sprinkle with vinegar and dry in the sun for a while. Place the meat in the pot with the olive oil, saute and then add the peeled and finely chopped tomatoes and let them boil for some time until the meat is half cooked. Place the okras in the pot, season with salt and pepper, pour a little water, if necessary, and cook thoroughly.

Source: Region of Crete