EGYPTIAN BAMIA

Egyptian Bamia image

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.

Provided by Felicia Manocchio

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7

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Ingredients

¼ 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

Steps:

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 Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g