Dry the meat well. Peel and dice the onions. Blanch the tomatoes with boiling water, rinse, peel and roughly chop without the stalks.
coarsely chop.
Clean the chili, rinse and cut into sticks like the peeled ginger. Sauté goulash in oil until hearty. Add tomatoes, chili, onions, ginger, turmeric and paprika and fry briefly. Extinguish with water and cook with closed lid for about 60 minutes.
Rinse okras and cut off stem ends. Cut okras in half and blanch in boiling water for 2 minutes. Drain and add to goulash for 10 minutes. Season with salt and refine with crÂme fraÂche.
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