This Egyptian bamia recipe features tender chunks of lamb baked with okra in tomato sauce for a main dish served over rice that's perfect for Ramadan.
Preparation Time
15 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 25 mins
Calories
339 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Step 3
Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
Step 4
Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
Step 5
Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.
Ingredients
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
