Mullah Roub — Print Recipe — The Culinary Codex

A tangy, creamy stew made with fermented yogurt, ground peanut butter, and tender meat. This distinctive Sudanese dish combines dairy richness with nutty depth in a unique flavor profile.

Ingredients

500g lamb shoulder, cubed
2 cups plain yogurt
3 tbsp smooth peanut butter
1 large onion, diced
3 cloves garlic, minced
2 tbsp vegetable oil
1 tsp ground cumin
1/2 tsp fenugreek
1 tbsp flour
1 tsp salt
1/2 tsp white pepper
2 cups water

Instructions

1 Heat oil in a heavy pot, brown lamb cubes on all sides for six minutes. Add onion and garlic, cook until softened and golden.
2 Add cumin and fenugreek, stir for one minute. Pour in water, bring to a boil, then simmer covered for forty-five minutes until lamb is tender.
3 Whisk yogurt with flour in a small bowl until smooth. This prevents the yogurt from curdling when added to the hot stew.
4 Slowly pour the yogurt mixture into the simmering stew while stirring constantly. Continue stirring for five minutes over low heat.
5 Add peanut butter and stir until fully dissolved into the sauce, creating a creamy, nutty gravy that coats the tender lamb pieces.
6 Simmer gently for ten more minutes until the sauce is thickened. Season with salt and pepper. Serve over kisra or gurasa.

Did You Know?

The combination of yogurt and peanut butter in Mullah Roub is unique to Sudanese cooking, creating a flavor found nowhere else in the world.