For a richer flavor, consider browning the lamb in batches to avoid overcrowding the pan. Fresh okra can be used in place of frozen. If using fresh okra, trim the stems and slice into 1/2-inch pieces. A pinch of red pepper flakes can be added for a touch of heat. Adjust the amount of water to achieve your desired sauce consistency. The Bamia should be saucy, but not watery. Garnish with fresh cilantro or parsley before serving for a pop of color and freshness.
Egyptian Bamia
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PREP TIME15 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS18
Transport yourself to the heart of Egypt with this flavorful and comforting Bamia stew. Tender lamb and okra simmer in a rich tomato sauce, creating a dish that's both satisfying and deeply aromatic.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol58 mg
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Fiber3 g
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Protein17 g
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Saturated Fat7 g
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Sodium337 mg
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Sugar6 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. (7 minutes)
02
StepAdd the lamb cubes to the saucepan. Season with salt and pepper. Cook, stirring frequently, until the lamb is lightly browned on all sides. (5-10 minutes)
03
StepPour in the water and tomato sauce. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently until the lamb is very tender, at least 1 hour, or up to 1.5 hours. Stir occasionally, adding more water if needed to keep the lamb submerged. (60-90 minutes)
04
StepPreheat your oven to 350 degrees F (175 degrees C).
05
StepStir in the thawed okra to the lamb mixture. Add more water if necessary to reach your desired consistency. Bring to a simmer. Taste and adjust seasoning with salt and pepper as needed. (2 minutes)
06
StepTransfer the Bamia to a 2-quart baking dish. Cover the dish tightly with aluminum foil. (3 minutes)
07
StepBake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 10 minutes, or until the okra is tender and the sauce has thickened slightly. (55 minutes)
08
StepServe hot with fluffy rice or warm pita bread.
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Hans Champlin
Jun 30, 2025The lamb was melt-in-your-mouth tender. I will definitely be making this again.
Nikko Mertz
Jun 24, 2025This was so easy to make and incredibly flavorful! My family loved it.
Ciara Jakubowski
Jun 4, 2025Authentic and delicious! Just like my grandmother used to make.
Josephine Beattyschamberger
May 12, 2025I added a bit of cinnamon and it gave it a wonderful warmth.
Keara Jacobson
Apr 26, 2025My okra was a little mushy, so I'll reduce the cooking time next time.