Middle Eastern Lamb and Okra Stew (Bamia Stew)

600 g baby okra
400 g boneless lamb, cut into small chunks
4-5 tablespoons oil or butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2-3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped

Trim the baby okras and wash in cold water and then place in a colander to drain.
In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
Add the crushed garlic and chopped onions to the meat and saute till brown.
Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
Add in all the spices and salt and give it a good mix.
Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
Add in the trimmed okras and bring to boil.
Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
Remove from heat and serve with rice.