Egyptian Bamia
This Egyptian bamia recipe is great to make during the month of Ramadan. Cook in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.
olive oil
¼
cup
onion, finely chopped
1
large
boneless lamb shoulder, cut into 1-inch pieces
1
pound
salt and ground black pepper to taste
water, or as needed to cover
2
cups
tomato sauce
1
(8 ounce) can
frozen okra, thawed
1
(10 ounce) package
 Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil 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 water and tomato sauce; season with salt and black pepper. Bring 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 the oven to 350 degrees F (175 degrees C).
  Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.
  Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
