Bamija (Bosnian Veal and Okra)

Chop the onion fine and saute in the oil until translucent.

Chop the meat into small cubes (bite sized) and saute with the onion adding, if necessary, a small cup of warm water.

While the meat is stewing, in a separate pot boil the okra in water which has a spoonful of vinegar added (so the okra does not scorch).

When the meat is half-cooked, add the strained okra and simmer the meat and okra (do not boil). Reduce the heat and add the butter. If needed, add water, but always lukewarm and always just a small cup. You shouldn't stir while the okra and meat are cooking. If necessary, slowly shake the pan. Before it has finished cooking, add the salt, pepper and red pepper to your taste. Serve, garnished with lemon slices.

Dobar tec! Bon Appetite!