Entree: South Sudan – National Cuisine – Kisra Rhaad (South Sudanese lamb and okra stew served with fermented sorghum flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground chili or red pepper flakes, or to taste
- 3 medium ripe tomatoes, chopped (about 12 oz / 340 g) or 14 oz (400 g) canned chopped tomatoes
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 2 cups (480 ml) water or unsalted beef stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice or tamarind water (optional, for brightness)
- 6 kisra (fermented sorghum flatbreads) or thin sorghum pancakes, for serving
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the chopped onions and sauté until soft and starting to color, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the ground cumin, coriander, and chili; toast the spices with the onions briefly, about 30 seconds.
4. Add the chopped tomatoes and cook down for 4–5 minutes until they begin to break down. Return the browned lamb to the pot.
5. Pour in the water or stock, bring to a simmer, cover, and cook gently until the lamb is tender, about 45–60 minutes depending on cut.
6. Add the okra and simmer uncovered for another 15–20 minutes until the okra is cooked through and the sauce has thickened slightly. Season with salt, pepper, and lemon or tamarind water if using to balance flavors.
7. Warm the kisra briefly on a dry skillet or in a low oven. Tear or cut kisra and serve beside or beneath spoonfuls of the lamb and okra stew.
8. Garnish with chopped cilantro or parsley if desired and serve hot, using the kisra to scoop the stew.