Beef and Okra Casserole

1 1/2 lbs. okra 6 tablespoons vegetable oil 1 onion, finely chopped 6 tomatoes, peeled, chopped 1 lb. ground beef 1 cup stock or broth 2 garlic cloves, crushed 1 teaspoon salt 3 tablespoons plain yogurt 3 tablespoons dairy sour cream 1/2 teaspoon white pepper 1 tomato, thinly sliced 1 lemon, thinly sliced Cut the stalks from okra and preferably on a cone shape. Heat 3 tablespoons oil in a large saucepan, add the okra and sauté the dry oil of on paper towels. Discard oil in pan and wipe pan with paper towels. Heat 2 more tablespoons oil in saucepan.  Add chopped onions and tomatoes; sauté until heated through. Add ground beef;  cook stirring occasionally, until browned.  Add stock or broth; bring to a boil. Add garlic and salt. Simmer until most of liquid had evaporated. Preheat oven to 350o Brush a large baking pan with oil. Stir yogurt, sour cream and white pepper into beef mixture. Spoon half of the beef mixture over bottom of oiled pan. Cover with okra. Then cover okra with remaining beef mixture. Sprinkle with remaining tablespoon oil. Bake 50 to 60 minutes. Garnish with tomato and lemon slices. Makes 4 to 6 servings.