This was one of my Lebanese grandfather's great favorites. We all grew up with this thru the years and some miss it.
Okra with Ground Meat

1 kilo young okra (baguio beans or eggplants may also be used instead of okra)
¼ kilo of ground beef (in place of ½ kilo ground lamb)
¼ kilo of ground lean pork
1 pack Del Monte tomato sauce (225 grams)
¼ kilo very ripe tomatoes (blanched, peeled & chopped)
1 pc. Knorr Beef cube
1 cup extra virgin olive oil
1 head garlic (macerated)
2 regular size red onions (minced)
Salt & pepper

Procedure:

1. Rinse okra. Cut off heads and slice into 2 inch segments. Fry in very hot olive oil until half cooked. Drain in a colander or let it rest in a bed of thick paper towels. Set aside.

2. Scoop 3 tablespoons of the olive oil used for the okra into a heated “kalaha”. Saute onions and garlic and throw in ground meat . Add chopped tomatoes. Let this sweat a little.

3. Add the Knorr cube , salt and pepper, tomatoes sauce and simmer for about 10 minutes. Add the fried okra and simmer for another 5 minutes. Drizzle with olive oil. DO NOT overcook or you will have a mushy dish.

Tips:
- Lola would alternate the okra with baguio beans or eggplant.
- Once, I used all three vegetables together. Namit gid. DO NOT overcook.
- Eat with a crusty French bread or very hot rice.

Enjoy your Okra with Ground Meat, and a big hug from the Red Hot Mama!!!