In a pot, mix the spices and garlic with half a glass of water, add the meat and brown for a few minutes over medium heat.

Add the sliced onion, then the tomato cut into quarters, and drizzle with olive oil.

Cover with water and cook covered over low heat until the meat becomes tender, 1 hour to 1h30 depending on the type of meat.

While it cooks, wash the okra. Cut the mini quince in half, remove the seeds and, for larger quince, lightly score the rounded face.

Scrape the fuzzy down off the quince, then soak the pieces in water with a slice of lemon, removing only the stem end so the gelatinous texture is not lost during cooking.

Add the quince to the pot and cook for 15 minutes.

Add the okra and the fresh herbs.

Simmer covered until the vegetables are tender and the sauce has reduced slightly.