Chop the onion into cubes. Peel the tomato and then chop into cubes.
First, put the okra pods in between a piece of cloth and rub them to remove the fuzz.
Put the okra pods and the juice of one lemon into the boiling water and boil it for 5 more minutes, then filter and set aside.
Cut the lamb into cubes of 1 cm. Since the lamb cubes purchased from the butcher are usually too big to be used in this soup, it will be better if you chop them into even smaller pieces.
Fry the onions in a large saucepan until golden brown.
Then add the thinly sliced garlics, lamb cubes, tomato, tomato paste and sauté for about a minute.
Add one liter of water, salt and black pepper and then let it boil.
After boiling, add okra pods and juice of one lemon. Cook over low heat for about five minutes.
