Name: Egyptian Bamia
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 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 - 1 pound; Tomato sauce - 1 (8 ounce) can; Water, or as needed to cover - 2 cups; Frozen okra, thawed - 1 (10 ounce) package

Ingredients for - Egyptian Bamia

1. Olive oil ¼ cup

2. Onion, finely chopped 1 large

3. Boneless lamb shoulder, cut into 1-inch pieces 1 pound

4. Salt and ground black pepper to taste 1 pound

5. Tomato sauce 1 (8 ounce) can

6. Water, or as needed to cover 2 cups

7. Frozen okra, thawed 1 (10 ounce) package

How to cook deliciously - Egyptian Bamia

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C).

4 . Stage

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.

5 . Stage

Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.