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.
Ingredients
- olive oil: 0.25 cup
- onion: 1 piece (chopped)
- boneless lamb shoulder: 1 pound (cut into 1-inch pieces)
- salt and ground black pepper: (to taste)
- tomato sauce: 1 can (8 ounce can)
- water, or as needed to cover: 2 cups
- frozen okra: 1 pack (10 ounce pack, thawed)
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
