Can I make this stew in a slow cooker?
Yes, you can brown the lamb and sauté the aromatics, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the okra during the last 30 minutes.
LUNCH
Sudanese Lamb and Okra Stew with Kisra Bread
Delight in the authentic tastes of Sudan with this robust lamb and okra stew, traditionally accompanied by thin, fermented kisra bread. This comforting preparation showcases succulent lamb, bright okra, and a fragrant medley of spices, making it an ideal choice for a fulfilling meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown on all sides for 5-7 minutes. Remove the lamb and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, ground coriander, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
03
Return the lamb to the pot. Stir in the diced tomatoes, beef broth, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the lamb is tender.
04
While the stew simmers, prepare the kisra. In a medium bowl, whisk together the sorghum flour, all-purpose flour, and 1 1/2 cups water until smooth. Let the batter rest for 15 minutes.
05
Add the okra to the stew and continue to simmer, uncovered, for another 15-20 minutes, or until the okra is tender and the stew has thickened slightly.
06
Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of kisra batter onto the hot surface, swirling to create a thin, even circle. Cook for 1-2 minutes until the edges curl and the surface is set. Do not flip. Remove and repeat with the remaining batter.
07
Serve the Sudanese Lamb and Okra Stew hot with the freshly made kisra bread.
About This Recipe
Delight in the authentic tastes of Sudan with this robust lamb and okra stew, traditionally accompanied by thin, fermented kisra bread. This comforting preparation showcases succulent lamb, bright okra, and a fragrant medley of spices, making it an ideal choice for a fulfilling meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a deeper flavor, brown the lamb in batches to avoid overcrowding the pot. If using frozen okra, do not thaw before adding to the stew to prevent it from becoming too slimy. Kisra can be tricky; practice makes perfect for thin, even crepes.
Easy Substitutions
Beef can be used instead of lamb. For a vegetarian version, substitute lamb with chickpeas and vegetable broth. If sorghum flour is unavailable, you can use a mix of cornmeal and all-purpose flour for the kisra, though the texture will differ.
Storage & Reheating
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Kisra is best eaten fresh but can be stored wrapped in plastic wrap at room temperature for up to 1 day.
Serving Suggestions
Serve the stew and kisra with a simple side salad of chopped tomatoes and cucumbers. A sprinkle of fresh cilantro over the stew adds a bright finish. For a more substantial meal, offer a side of plain white rice.
Common Mistakes
Overcooking the lamb: This can result in dry, tough meat. Ensure it simmers gently until just tender. Overcooking the okra: This can make the okra slimy. Add it towards the end of the cooking process. Kisra batter too thick: This will result in thick, doughy bread. Adjust with water until it's thin enough to spread easily. Not browning the lamb properly: This step adds crucial flavor to the stew. Ensure a good sear on all sides.
Frequently Asked Questions
What is sorghum flour?
Sorghum flour is a gluten-free flour made from ground sorghum grain, commonly used in African cuisine. It has a slightly sweet, earthy flavor.
Can I freeze the stew?
Yes, the lamb and okra stew freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
MORE TO KNOW
Kisra is a staple flatbread in Sudan, known for its slightly sour taste due to fermentation. While this recipe uses a quick method, traditional kisra involves a longer fermentation process for the batter. The key to good kisra is a thin batter and a hot, non-stick surface. Don't be afraid to adjust the water in the kisra batter to achieve a pourable, crepe-like consistency. The stew's flavor will deepen overnight, making it an excellent make-ahead meal.
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