Okra Stew

3         tablespoons coconut oil

1         onion finely sliced

2         medium heads of garlic

1 1/2   pound tomatoes chopped

1         pound lamb or beef stew meat
sea salt and pepper to taste
1         pound young okra (about 1 1/2 to 2 inches long)
Juice of  1 fresh lemon
Pinch of saffron (optional)

• Trim 1/2 to 3/4 off the top of each okra stem.  Do not cut the pod or ribbed body. Set aside.

• Saute the onions in heated coconut oil in a medium pot until translucent. Add meat and saute.

• Season with sea salt and pepper.

• Add tomatoes and the whole heads of garlic, cover and let cook on low heat until the meat  is almost tender and ready (about 1 1/2-2 hours).

• Rinse okra.

• Toss in okra, lemon juice and saffron and let simmer for 30 minutes. Make sure that the okra is not overcooked; it is ready as soon as its colors start changing to dark green.