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In a 5-quart pot with a lid, heat the oil on high; add the meat and cook until browned on all sides, about 5 minutes.
Add the onion and garlic and sauté another 5 minutes, stirring occasionally.
Add the diced tomato, tomato paste, bay leaf, turmeric, salt, black pepper, cinnamon, and broth.
Cover the pot, bring it up to a boil, and then turn it down to a simmer. Let it cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally.
Add the fresh or frozen okra and cook until tender, about 10 minutes.