Egyptian Short Rib and Okra Stew With Fragrant Rice — Jewish Food Society

Ingredients

• 2 ¼ lbs. of boneless short ribs
• ¼ cup + 3 tablespoons canola oil
• 3 garlic cloves, peeled and smashed
• 4 tablespoons tomato paste
• ¾ lb. vine ripe tomatoes, quartered
• 1.5 cups water
• 1 medium lemon
• 1 teaspoon sweet paprika
• 1 bay leaf
• 1 small jalapeño, sliced into ⅛ “ rounds
• 1 teaspoon sugar
• 1 lb okra, stems trimmed
• 1 bunch of fresh mint
• Salt
• Pepper
• 2 tablespoons canola oil
• 1 cup basmati rice
• 1.5 cups boiling water
• 2 bay leaves
• 1 teaspoon of coriander seeds