Basti = vegetable ragout.
Trim the ends of the okra pods, pour wine vinegar over the pods and sprinkle with salt. Mix thoroughly with both hands and leave for thirty minutes. This treatment ‘bleaches’ the okra pods and prevents them from losing their texture.
Put the meat in a heavy roasting pan, put a lid on it and put it on the kitchen stove. When the broth has reduced and the meat begins to sizzle, add the fat and onions and roast without the lid for 4-5 minutes, stirring occasionally, until the onions soften.
Remove the skin from all the tomatoes, cut one in half and remove the seeds, remove the seeds from the remaining ones and chop them. Place the halved tomatoes in the center of a small pot. Rinse the okra pods in enough water, then arrange half of them, with the tips facing inward, in a layer around the tomato. Spread the meat evenly over this, then place the remaining okra pods on top in the same way.
Roast the remaining tomatoes for two minutes in the frying pan where the meat was. Pour the beef broth. Let it boil and pour it over the okra pods. Add the juice of one lemon, paprika and salt, cover with a lid and simmer gently over very low heat for 40-50 minutes until the okra pods and meat are tender.
Carefully pour off the liquid and set aside. Place a serving bowl over the crockpot, then invert it. Pour the liquid over