Egyptian Bamia

1 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

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can tomato sauce
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
339 cal
17%

Fat
25.7 g
40%

Carbs
11.2 g
4%

Based on a 2,000 calorie diet

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Reviews (1)

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Suzan

Jul. 20, 2012

"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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