Sudanese
Mullah Bamya
A Sudanese okra stew cooked with tender lamb, tomato, and a fragrant garlic-coriander ta'aliya stirred in at the end. It is traditionally eaten with kisra or aseeda, letting the soft okra sauce soak into the bread or porridge.
Watch it madeAsedo’s Kitchen · 4:15
Ingredients
- Lamb or beef, bone-in if possible, cut into small pieces300g
- Fresh okra, trimmed and left whole if small250g
- Yellow onion, finely chopped1 medium
- Tomato, grated or finely chopped1 large
- Tomato paste1 tablespoon
- Garlic cloves, crushed4
- Ground coriander1 1/2 teaspoons
- Ground cumin1/2 teaspoon
- Black pepper1/4 teaspoon
- Salt1 teaspoon, or to taste
- Neutral oil or ghee3 tablespoons
- Water3 cups
- Kisra or aseeda, for serving2 servings
Method
- Put the lamb or beef in a pot with the chopped onion, 1/2 teaspoon salt, black pepper, cumin, and 3 cups water.
- Bring to a boil, skim the surface, then cover and simmer for 45 to 55 minutes until the meat is tender and the broth is flavorful.
- Stir in the grated tomato and tomato paste, then simmer uncovered for 8 minutes until the tomato loses its raw taste.
- Add the okra and cook gently for 15 to 20 minutes until the okra is very soft and the sauce becomes slightly thick and glossy.
- Taste the stew and adjust the salt, adding a little hot water if it is thicker than a pourable mullah.
- In a small pan, heat the oil or ghee over medium heat and fry the crushed garlic with the ground coriander until fragrant and lightly golden.
- Pour the hot garlic-coriander ta'aliya into the okra stew and simmer for 3 minutes to season the whole pot.
- Serve the mullah bamya hot with kisra or aseeda, spooning the okra sauce and meat over the top.
Common questions
Can I substitute beef for lamb in mullah bamya, and does the cooking time change?
Yes. Beef works well, especially stewing cuts with some fat or bone. Cook it the same way, but expect a slightly longer simmer—often 10 to 20 minutes more—until the meat is fully tender before adding the tomato and okra.
How long should the okra cook so it stays tender without turning slimy?
For this stew, okra should cook gently for 15 to 20 minutes after the tomato base has simmered. Keep the heat low and avoid hard boiling; the goal is very soft okra and a thick, glossy sauce, not a broken texture.
What are the most common mistakes when making mullah bamya?
The biggest mistakes are undercooking the meat, adding okra too early, and boiling too hard after the okra goes in. Also, don’t skip the ta’aliya; the garlic-coriander finish gives the stew its signature flavor.
Can I make mullah bamya ahead of time, and how should I store leftovers?
Yes, it keeps well. Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently with a splash of water if needed, since the sauce thickens as it sits. Freeze for up to 2 months.
What is the best way to serve mullah bamya with kisra or aseeda?
Serve it hot and fairly saucy, so it can be spooned over the kisra or aseeda. If the stew has thickened too much, loosen it with a little hot water before serving. The bread or porridge should help soak up the broth.