Egyptian Bamia

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 1 pound boneless lamb shoulder, cut into 1-inch pieces
• salt and ground black pepper to taste
• 1 (8 ounce) can tomato sauce
• 2 cups water, or as needed to cover
• 1 (10 ounce) package frozen okra, thawed

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.

olive oil, onion, lamb shoulder, salt, tomato sauce, water, frozen okra

Taken from www.allrecipes.com/recipe/227986/egyptian-bamia/ (may not work)