Egyptian Bamia

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• 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.