Sweet and Sour Lamb With Okra (Bamia)

• 2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes
• Freshly ground black pepper and salt to taste
• 1 small chopped onion
• Dash turmeric
• 3 1/2 cups water
• 3 large stalks celery, sliced
• 1 pound fresh okra, washed and trimmed
• 2 heaping tablespoons tomato paste
• 6 tablespoons lemon juice
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped celery leaves
• 1/2 cup coarsely chopped fresh mint
• 3 tablespoons sugar or to taste

1. Sprinkle lamb cubes with pepper.
2. Cover with cold water and bring to boil.
3. Boil 15 to 20 minutes.
4. Drain and rinse lamb in cold water.
5. Return to pot with onion.
6. Sprinkle turmeric over lamb and add a few dashes of pepper.
7. Pour in 3 cups cold water.
8. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
9. Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
10. Add okra and tomato paste.
11. When mixture begins to boil add lemon juice and season with salt.
12. Add additional water, if necessary.
13. Cook 15 minutes longer.
14. Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
15. Add sugar and cook a few minutes longer.
16. Serve over rice.

boneless shank, freshly ground black pepper, onion, turmeric, water, stalks celery, fresh okra, tomato, lemon juice, parsley, celery, fresh mint, sugar

Taken from cooking.nytimes.com/recipes/2191 (may not work)