Sudanese
Mullah Tagaliya
A Sudanese meat mullah thickened with dried okra powder, cooked until glossy and spooned over kisra or asida. It is savory, gently spiced, and full of the deep flavor of fried onion and meat broth.
Watch it mademimi gandor · 15:52
Ingredients
- Lamb or beef, cut into small cubes250g
- Water3 cups
- Medium onion, finely chopped1
- Peanut oil or sesame oil2 tbsp
- Garlic, crushed2 cloves
- Tomato paste1 tbsp
- Dried okra powder2 tbsp
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Dried red chile or cayenne1/4 tsp
- Salt1 tsp, or to taste
- Kisra or asida, for serving2 portions
Method
- Put the meat in a pot with the water and 1/2 tsp salt, bring to a boil, skim the foam, then simmer until the meat is tender, about 35 to 45 minutes.
- Lift the meat out and reserve about 2 cups of the broth.
- Heat the oil in a separate saucepan over medium heat and fry the onion slowly until deep golden brown, stirring often.
- Add the cooked meat to the onion and fry for 3 to 4 minutes so the edges take on color.
- Stir in the garlic, tomato paste, coriander, cumin, black pepper, and chile, and cook until the paste darkens and the oil begins to separate.
- Pour in 1 1/2 cups of the reserved broth, stir well, and simmer for 8 minutes to blend the sauce.
- Lower the heat and sprinkle in the dried okra powder gradually while stirring constantly to prevent lumps.
- Simmer gently for 5 to 8 minutes, stirring often, until the mullah thickens to a smooth, slightly stretchy sauce; add a little more broth if it becomes too thick.
- Taste and adjust the salt, then serve hot over kisra or asida.
Common questions
Can I substitute the meat in Mullah Tagaliya with chicken or goat?
Yes, but the texture and simmer time change. Chicken cooks much faster and won’t need the long broth reduction; goat works better than chicken and can be cooked like lamb, though it may need extra simmering to get tender.
How long does Mullah Tagaliya take from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes total. The meat simmer takes 35 to 45 minutes, then the onion, sauce, and okra-thickening stage takes another 25 to 35 minutes.
What are the most common mistakes when making the sauce?
The biggest mistakes are browning the onion too fast, burning the tomato paste, and adding the okra powder too quickly. Add the powder gradually while stirring constantly, or the sauce will turn lumpy instead of smooth and stretchy.
How should I store leftovers, and does the sauce thicken when chilled?
Store in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so reheat gently with a splash of water or broth to loosen it without breaking the texture.
What is the best way to serve Mullah Tagaliya with kisra or asida?
Serve it hot over pieces of kisra or alongside asida so the bread can soak up the thick sauce. It also works well with a simple salad or cooked greens to balance the rich, savory flavor.