Bamia bil lahma

Step 1: Heat 2 tbsp vegetable oil in a heavy pot over a medium-high heat. Brown 1 ¾ lb lamb shoulder or neck, on the bone on all sides in two batches, about 6 minutes per batch. Add 1 onion and cook for 5 minutes until soft.

Step 2: Add 3 cardamom pods, 1 bay leaf and 4 ¼ cups water. Bring to the boil, skim off any foam, cover and simmer gently for 1 hour, until the lamb is nearly tender.

Step 3: While the lamb cooks, heat a dry frying pan over a high heat and toss 1 ⅛ lb small okra in it for 3–4 minutes until it has a few brown spots. Set aside.

Step 4: Stir 2 tbsp tomato paste, 1 ¾ cups passata, 1 ½ tsp salt and ½ tsp black pepper into the pot. Simmer uncovered for 10 minutes.

Step 5: Add the okra and simmer gently for 15–20 minutes, without stirring hard, until the okra is tender but whole and the lamb pulls easily from the bone.

Step 6: For the ta'leya, warm 2 tbsp ghee or olive oil in a small pan over a medium heat. Add 6 cloves garlic and 1 tsp ground coriander and fry for 1 minute, until the garlic is pale gold and smells sweet; don't let it brown.

Step 7: Tip the sizzling garlic into the stew with ⅔ oz fresh coriander and 1 tbsp lemon juice. Simmer for 2 minutes, taste for salt and serve with rice. Cool leftovers within 2 hours and refrigerate for up to 3 days.