Conically reap the tops of the okras. Squeeze the juice of a half lemon; mix it with water in a pot. Put the okras in this water. So they will not get juicy.

Roast the diced onion in olive oil. Add the meats and sauté them together. When the meat changes color, add the paste and the spices and stir them for a few minutes until the paste gets honeycombed. Add the diced or pureed tomatoes and half a glass of water and cook them until the meats get softened. I prefer pressure cooker, after cooking the mixture for 10 minutes, I add the okras that I have strained and add water if necessary. In this phase I add the remaining lemon juice in the cooker. If I continue cooking in the pressure cooker I cook for another five minutes but if I cook it in the braiser I cook it for another 20 minutes. Some okra may be sober so you should better determine the cooking period by checking the okras from time to time.

If you want to cook okras in olive oil, you can cook all of the ingredients respectively except for the meat.

Enjoy your meal...