Trim the okra; if large, halve it lengthways, otherwise leave whole.
Place the onion, garlic, ginger, turmeric, paprika and chili in a
food processor and process until a thick paste is formed.
Heat the oils in a large heavy-based pan. Add the onion
mixture and cook over a low heat for about 20 minutes, adding a little
water if the mixture starts to stick or burn.
When the paste is cooked it should be a golden brown color with oil
forming around the edges.
Add the beef and cook, stirring for 5 minutes, until browned.
Add the cumin and combine well.
Pour in the water or stock and simmer, covered, for about 2 hours or
until the meat is tender.
Add the potato and okra in the last 3/4 hour of cooking; remove the
lid for the final 10 minutes until the sauce reduces and thickens.
Season with salt to
taste, sprinkle over the garlic chives, and serve with lemon wedges and
rice.