Description
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
- ΒΌ 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 4