Bhindi Gosht

2 pounds of Beef or Lamb (cut into 2" boti sized pieces.)
Okra (Bhindi) (prefered amount) (preferably long & thin ones.)
2 medium Onions (thinly sliced)
1 large Tomato (coarsely chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
2 Cinnamon Sticks (Dal Cheeni)
3 Big Black Cardamoms (Bari Kaali Ilaichi)
1 ½ tbsp. of Coriander Powder (Pisa Dhania)
¼ tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
¼ tsp. of Garam Masala Powder
3 tbsp. of Cooking Oil
Water

METHOD:

Heat oil in a heavy based pot. Add onion and fry until golden brown. Add Meat and fry for a couple minutes or until it changes slight color. Add ginger paste and garlic paste and fry for a minute. Then add cinnamon sticks, cardamoms, coriander powder, turmeric powder, red chilli powder and salt. Fry for 10 minutes by adding a little water in between to prevent spices from sticking to pot.

Add hot water to meat. (Enough water for the meat to cook.) Mix; once water boils, reduce heat to low and let the meat cook with the pot covered.

While the meat in cooking, wash the okras and trim off the stems of each okra, dry okras and set aside.

Once the meat has tenderized and cooked, add okras and tomatoes to meat, mix and add prefered amount of water for shorva. Once water comes to a boil, cover pot and let cook. Once the okras are well done, Add garam masala powder and chopped coriander/cilantro leaves to garnish. Mix and take off heat.