Egyptian Bamia

Tender chunks of lamb bake with okra in tomato sauce for an Egyptian-style main dish that's perfect for Ramadan. Serve with hot cooked rice.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 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 oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a large saucepan over medium heat; cook and stir onion 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 3

Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture 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 4

Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.

Step 5

Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.