Bosnian lamb and okra soup-stew (Bamija)

1. Cut the lamb into 2 cm cubes. In a pot, soften the finely chopped onions in the butter, add the meat and fry for 8-10 minutes.

2. Sprinkle with the paprika, stir in the tomato purée, pour in about 1.5 litres of water, season with salt and pepper and simmer, covered, over low heat for 1 hour.

3. Meanwhile trim the okra stems into a cone shape (without cutting into the pod) and soak in water mixed with lemon juice for 15 minutes, then drain.

4. Add the peeled, diced tomatoes and the okra to the meat and simmer for another 20-25 minutes until the okra is tender but not falling apart; don't stir too hard – shake the pot instead.

5. Season with the remaining lemon juice and add more salt if needed.

6. Serve sprinkled with chopped parsley, with fresh bread or somun.

Tip: Bamija is an old dish of Ottoman origin in Bosnian and Serbian cooking – it can be made soupier or thicker. Left whole, okra doesn't turn slimy; add frozen okra without soaking at the end of cooking.