![](https://cdn.statically.io/img/www.allrecipes.com/thmb/nzFcot37w0RKL-KZZ2SAu3cA2x0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3840150-0dbe6fae8bbb41d18e5dc308ba47e087.jpg)
Ingredients
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¼ cup olive oil
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1 large onion, finely chopped
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1 pound boneless lamb shoulder, cut into 1-inch pieces
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salt and ground black pepper to taste
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2 cups water, or as needed to cover
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1 (8 ounce) can tomato sauce
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1 (10 ounce) package frozen okra, thawed
Directions
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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.
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Nutrition Facts (per serving)
339 | Calories |
26g | Fat |
11g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 339 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 7g | 34% |
Cholesterol 58mg | 19% |
Sodium 337mg | 15% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 17g | 34% |
Vitamin C 16mg | 17% |
Calcium 90mg | 7% |
Iron 2mg | 12% |
Potassium 520mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.