Wash okra, remove stem by cutting the thin cone shaped skin off the top, being careful not to make any opening at this end to prevent the sticky juice from running out. Put okra in a bowl as you peel and sprinkle salt and lemon juice. Shake bowl once or twice to mix well.
Braise meat until brown, add onions and cook 10 minutes. Add the okra, the tomatoes and cook on slow fire until okra is tender but not mushy. If canned okra is used, cover meat with water and simmer until almost tender, then add tomatoes and okra and cook 20 minutes more.