For this dish, tender young okra pods are best, since the okra is cooked whole, never chopped. Most Middle Eastern grocers carry frozen baby okra. Traditionally, a small piece of liyyeh, the highly prized tail fat of the Asian lamb, is added to give this stew its unique flavor. If it is unavailable, use a teaspoon of ghee in the tiqlaya in-stead. Using a bony cut of meat will result