Place the beef and water into a pan and boil on a medium heat for about 30 minutes.
In the meantime fry the onion with half of the oil and butter until they turn brown. Add the pepper and fry for 1 or two minutes longer.
Prepare the okra by chopping of the stems.
Add the can of tomatoes to the beef and add the onions and pepper, pomegranate molasses, salt, and pepper. Boil for another 25 minutes.
In the meantime fry the garlic and coriander with the remaining oil and butter for about 2 minutes and then add it to the stew. Cook for a further 10 minutes.
Best served with rice.