Mullah

About This Recipe

Mullah is a celebratory stew that showcases two ingredients integral to South Sudanese cooking: okra and groundnuts. Tender pieces of lamb are simmered with fresh okra until the broth thickens naturally from the okra's mucilage, then enriched with peanut paste for a creamy, nutty depth. It is served over asida or with kisra bread.

Ingredients

Serves 4

• 600 gbone-in lamb, cut into pieces
• 250 gfresh okra, trimmed
• 3 tbspsmooth peanut butter
• 2tomatoes, chopped
• 1 tspground coriander
• 1green chilli, sliced

Instructions

1. 1

   Brown the lamb

   In a large pot over medium-high heat, brown lamb pieces on all sides in a little oil. Season with salt and coriander.

2. 2

   Add aromatics

   Add chopped tomatoes and chilli. Stir and cook 5 minutes until tomatoes soften.

3. 3

   Simmer

   Pour in 500 ml water. Bring to a boil, then reduce to a simmer and cook 30 minutes until lamb is nearly tender.

4. 4

   Add okra and peanut butter

   Stir in okra and peanut butter diluted in 3 tbsp warm water. Simmer 15 minutes until okra is soft and stew is thickened.

5. 5

   Serve

   Adjust seasoning and serve over asida or with kisra flatbread.

Variations

• •

  Substitute beef or goat for lamb.

• •

  Add a handful of dried shrimp for an umami boost.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat gently to prevent okra from overcooking.

Frequently Asked Questions