Mullah Niaimmiya — Print Recipe

A simple yet deeply flavorful stew of tender beef slow-cooked with an abundance of caramelized onions, tomatoes, and aromatic spices until the sauce is thick and intensely savory.

Ingredients

750g beef chuck, cubed
4 large onions, thinly sliced
4 ripe tomatoes, diced
3 tbsp vegetable oil
3 cloves garlic, minced
2 tsp ground coriander
1 tsp cumin
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
2 cups water
Fresh lime juice

Instructions

1 Heat oil in a heavy pot over medium heat. Cook sliced onions for fifteen minutes, stirring regularly, until deeply caramelized and dark golden brown.
2 Push onions to the side and brown beef cubes in batches for five minutes until seared on all sides. Add garlic and spices, cooking one minute.
3 Stir in tomato paste and diced tomatoes. Cook for five minutes until tomatoes break down and combine with the caramelized onions.
4 Add water, bring to a boil, then reduce to a gentle simmer. Cover and cook for one hour until beef is completely tender.
5 Uncover and simmer for fifteen more minutes to reduce and thicken the sauce to a rich, coating consistency.
6 Finish with a squeeze of fresh lime juice and serve over kisra, gurasa, or asida.

Did You Know?

The key to this stew is patience with the onions, as Sudanese cooks sometimes spend thirty minutes caramelizing them to achieve maximum sweetness.