Okra and Lamb Casserole

Name: Okra and Lamb Casserole
Total time: 2 h 25 min
Yield: 4
Ingredients: 60 ml olive oil; 1 large onion, finely chopped; 450 g boneless lamb shoulder, cut into 2.5 cm pieces; salt and ground black pepper to taste; 475 ml water, or as needed to cover; 225 g tomato sauce; 280 g frozen okra, thawed

A delightful Egyptian dish of tender lamb and okra in a rich tomato sauce, perfect for a special dinner or festive occasions.

2 hr 25 min

easy

339kcal

calories

11g

carbohydrates

26g

fat

fiber

17g

protein

337mg

sodium

sugar

Dinner Egyptian Middle Eastern

Ingredients

60 ml olive oil

1 large onion, finely chopped

450 g boneless lamb shoulder, cut into 2.5 cm pieces

salt and ground black pepper to taste

475 ml water, or as needed to cover

225 g tomato sauce

280 g frozen okra, thawed

Directions

Step 1

In a large saucepan over medium heat, heat olive oil. Sauté onion until translucent, about 7 minutes. Add lamb, salt, and black pepper. Cook until lamb is lightly browned, about 10 minutes.

Step 2

Stir in water and tomato sauce. Season with salt and black pepper. Bring to a boil, then reduce heat to low. Simmer lamb until very tender, at least 1 hour, adding more water as needed. Stir occasionally.

Step 3

Preheat the oven to 175°C.

Step 4

Stir okra into lamb mixture, adding more water if necessary. Bring to a boil. Spoon the mixture into a 2-liter baking dish. Adjust salt and black pepper. Cover the dish with aluminum foil.

Step 5

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