Egyptian Bamia Recipe - Allrecipes.com
  • READY IN hrs

Egyptian Bamia

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. 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. 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. Preheat oven to 350 degrees F (175 degrees C).
  4. 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. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
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Reviews More Reviews

Jul 20, 2012

I fried the okra slightly first, to stop the end product from being slimy or stringy. No need for olive oil. I also added uncrushed black pepper. Near the end of cooking the bamia I add lots of lemon juice and chopped green coriander.

 

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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