Recipe by Felicia Manocchio
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
onion, finely chopped
boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can
water, or as needed to cover
1 (10 ounce) package
frozen okra, thawed
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Lamb is stewed in Moroccan spices until moist and tender.
See how to make a spicy, Indian-style curried lamb stew.
See a version of shepherd pie with lamb, mashed potatoes, and Cheddar cheese.