Preheat a heavy, thick pot. Add the olive oil and heat, then add the lamb and brown. Add the garlic and onions and stir. Add the pepper then the ginger, saffron, cinnamon, salt, parsley, cilantro, bay leaves, Ras el Hanout, water, and powdered red hot pepper, if using, and bring to a boil for 30 minutes on medium heat.
Add sugar, apples, and okra and cook for another 30 minutes. Add more water if needed. (Make sure the lamb is tender, before you add the sugar, apples, and okra.) Cook until the sauce thickens.
Serve on a large platter, first the lamb and garnish with apples (skin up), okra on top and the sauce over it. Serve hot.
Recipe courtesy of Rafih Benjelloun