Egyptian Bamia

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

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
• 0.25 cup olive oil

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.