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Lamb Bamia with Okra

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PREP TIME
15 min
COOKING TIME
130 min
TOTAL TIME
145 min
SERVINGS
4 servings
Dinner Egyptian Middle Eastern
Lamb Bamia with Okra
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
  • 2 cups water, or as needed to cover
  • 1 (8 ounce) can tomato sauce
  • 1 (10 ounce) package frozen okra, thawed
Instructions
1
Heat a generous amount of olive oil in a substantial saucepan over a moderate heat setting; cook and stir the onion in the hot oil until it becomes transparent, approximately 7 minutes. Combine the lamb with salt and black pepper; cook and stir until the lamb is lightly browned, adding an additional 5 to 10 minutes of cooking time.
2
Introduce water and tomato sauce into the mixture; enhance the flavor with additional salt and black pepper. Bring the mixture to a rolling boil, then lower the heat to a low simmering temperature. Allow the lamb to cook in the sauce until it reaches an extremely tender state, at least 1 hour, replenishing the water as necessary and stirring occasionally.
3
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
4
Add okra to the lamb mixture, replenishing water if required, and bring the mixture to a boil. Transfer bamia to a 2-quart baking dish and adjust the seasoning with salt and black pepper; cover the dish with aluminum foil to prevent drying out.
5
Bake the lamb mixture in the preheated oven until the okra becomes tender, approximately 45 minutes; remove the foil for the final 10 minutes of baking.