• 150 ml olive oil
• 1 kg lamp, cut in 3 cm cubes
• 1 large onion
• 1 tsp ground cumin
• 250 g tomatoes, chopped
• 2 tbsp tomato concentrate
• 200 ml meat stock
• 1/2 tsp sugar
• 1/2 kg fresh okra
• 50 g black olives, stoned
• Salt and pepper
• Rice to accompany

- Heat 100 ml of oil in a large frying-pan and fry the meat, small quantities at a time, over a high heat, browning it all over.

- Remove and transfer to a saucepan. Lower the heat, add the onion and fry gently until transparent.

- Add the cumin, tomatoes, tomato concentrate and stock and cook for a further 5 minutes.

- Pour into the saucepan over the meat, season with salt and pepper and add the sugar. Cover and cook over a gentle heat for 1 ½ hours.

- Wash the okra, cut off the stems and chop.

- Heat the rest of the oil in a frying-pan, add the okra and fry over a medium heat for 3 minutes.

- Transfer to the pan with the meat, add the olives, cover and cook for a further 30-40 minutes.

- Serve with rice.