Entree: Sudan – ملاح ➤ Mulāḥ (Hearty Sudanese stew of meat and okra simmered with spices and ground peanuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, about 10 oz (280 g), finely chopped
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground cayenne pepper, or to taste
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 1/3 cup (45 g) roasted peanuts, finely ground into a coarse powder (or 1/4 cup/64 g natural peanut butter)
- 1/2 cup (120 ml) beef or chicken stock, plus more if needed
- 2 tbsp (30 ml) fresh lemon juice
- Salt to taste
- 1 small green chili, seeded and finely chopped (optional)
- 2 tbsp (8 g) chopped fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onions and cook until soft and translucent, about 8–10 minutes.
2. Stir in the garlic and tomato paste and cook 1–2 minutes. Add the lamb pieces and brown on all sides, about 6–8 minutes.
3. Sprinkle in the ground coriander, cumin, and cayenne and stir to coat the meat and onions, cooking 1 minute to bloom the spices.
4. Add the ground peanuts (or peanut butter) and stir to combine, then pour in 1/2 cup (120 ml) stock. Scrape up any browned bits and bring to a gentle simmer.
5. Fold in the okra and the optional chopped chili. Cover and simmer gently, stirring occasionally, until the lamb is tender and the okra has softened, about 35–45 minutes; add more stock if the stew becomes too thick.
6. Stir in the lemon juice and adjust salt and heat. Finish with chopped cilantro and serve hot alongside kisra, flatbread, or rice.