1/2 cup virgin olive oil
2 pounds lamb shoulder, bone in, trimmed cut into 4 by 4-inch pieces
2 whole garlic peeled and chopped coarsely
1 large red onion, finely chopped
1/2 teaspoon black pepper
1 tablespoon ground powder ginger
1 big pinch saffron
1 tablespoon ground cinnamon, plus 4 cinnamon sticks, broken to 1-inch long pieces
3 stems parsley
3 stems cilantro, finely chopped
5 bay leaves
1 teaspoon Ras el Hanut (you may substitute with 1 pinch clove and 1 pinch nutmeg)
3 cups water
1/2 teaspoon powdered red hot pepper, optional
4 to 5 tablespoons brown sugar
1 1/2 pound small green apples, Granny Smith, Island Green, or Orange Pippin, cored, seeds removed and halved (leave the skin on), skin crisscrossed
1 pound baby okra, trimmed and kept refrigerated in salted water
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