Mullah Rob (Sudanese Fermented Milk Stew)
The Quirky Foodster Team
Ingredients
- Lamb or beef, cubed — 500 g (1.1 lb)
- Medium onion, chopped — 1
- Garlic cloves, minced — 3
- Vegetable oil — 3 tbsp
- Plain natural yogurt (as a rob substitute) — 500 g (2 cups)
- Ground coriander — 1 tsp
- Cornstarch — 1 tbsp
- Water — 250 ml (1 cup)
- Salt — 1 tsp
- Fresh coriander, chopped, for garnish — 2 tbsp
Method
- Heat oil in a saucepan over medium heat. Cook onion until soft, about 6 minutes.
- Add garlic and meat; brown on all sides, about 8 minutes.
- Add water and salt. Cover and simmer 30 minutes until meat is tender.
- Whisk yogurt with cornstarch and ground coriander until smooth.
- Reduce heat to low. Slowly stir the yogurt mixture into the pot, stirring constantly to prevent curdling.
- Simmer gently, uncovered, for 8-10 minutes without boiling.
- Garnish with fresh coriander and serve immediately.
Introduction: Mullah rob uses rob, a traditional Sudanese fermented milk, to create a tangy, creamy stew distinct from tomato-based mullah varieties.
Cultural Background: Mullah rob uses rob, a traditional Sudanese fermented milk, to create a tangy, creamy stew distinct from tomato-based mullah varieties. It reflects the pastoral dairy traditions found in parts of Sudan.
Tips: Keep the heat low once yogurt is added — boiling will cause it to split.
Variations: Some cooks add a pinch of dried mint for extra fragrance. Replace meat with chickpeas and use vegetable stock in place of water for a vegetarian version.
Storage: Refrigerate up to 2 days; reheat gently as dairy-based sauces can separate if frozen.
Reheating: Reheat very gently on low heat, stirring constantly, without boiling.
Nutrition: Approx. 350 kcal, 30 g protein, 20 g fat, 10 g carbohydrate per serving.
FAQs:
Q: Why did my sauce curdle?
A: The yogurt was likely added over too high a heat or boiled — always simmer gently after adding it.
- Lamb or beef, cubed — 500 g (1.1 lb)
- Medium onion, chopped — 1
- Garlic cloves, minced — 3
- Vegetable oil — 3 tbsp
- Plain natural yogurt (as a rob substitute) — 500 g (2 cups)
- Ground coriander — 1 tsp
- Cornstarch — 1 tbsp
- Water — 250 ml (1 cup)
- Salt — 1 tsp
- Fresh coriander, chopped, for garnish — 2 tbsp
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