Egyptian Bamia1 Reviews
- Prep: 15 min
- Cook: 2 hr
- Ready In: 2 hr 15 min
“This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.” - by Felicia Manocchio
Original recipe yields 4 servings
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Amount Per Serving (4 total)
- 339 cal
- 25.7 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I fried the okra slightly first, to stop the end product from being slimy or stringy. No need for olive oil. I also added uncrushed black pepper. Near the end of cooking the bamia I add lots of lemon ..." See morejuice and chopped green coriander."
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