Entree: Sudan – تقالية ➤ Tagaliya (Slow-simmered Sudanese lamb and okra stew finished with lemon and cilantro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) chunks
- 12 oz (340 g) fresh okra, trimmed and halved lengthwise
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef or lamb stock
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/4 tsp (0.5 g) ground fenugreek
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice
- Kisra, pita, or steamed rice for serving (optional)

Instructions

1. Heat oil in a heavy pot over medium-high heat. Add lamb pieces and brown on all sides in batches; remove and set aside.
2. In the same pot, reduce heat to medium and add the chopped onion. Sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 30 seconds more.
3. Stir in tomato paste and cook 1–2 minutes, then add diced tomatoes, cumin, coriander, fenugreek, sugar if using, and stock. Return browned lamb to the pot and bring to a gentle simmer.
4. Cover and simmer on low heat for 45–60 minutes, or until lamb is nearly tender.
5. Add trimmed okra and continue to simmer, uncovered, for 12–15 minutes until okra is tender but not mushy and the sauce has thickened. Adjust seasoning with salt and pepper.
6. Stir in lemon juice and sprinkle with chopped cilantro just before serving. Serve hot with kisra, flatbread, or rice.