Mullah Tagalia — Print Recipe — The Culinary Codex

A luxuriously rich stew built on slow-simmered beef bones releasing their marrow into a deeply spiced tomato sauce. This hearty Sudanese comfort food is the ultimate cold-weather meal.

Ingredients

1kg beef bones with marrow
500g beef shank, cubed
2 large onions, sliced
4 ripe tomatoes, chopped
3 tbsp tomato paste
4 cloves garlic, minced
2 tbsp vegetable oil
2 tsp ground coriander
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
4 cups water
Fresh cilantro for garnish

Instructions

1 Heat oil and deeply caramelize sliced onions for twelve minutes until dark brown, stirring frequently. This is the flavor base of the stew.
2 Add garlic, coriander, and cumin, cooking for one minute. Stir in tomato paste and cook for two minutes until darkened.
3 Add chopped tomatoes and cook for five minutes until they break down. Place beef bones and cubed shank into the pot.
4 Pour in water, bring to a boil, then reduce to a gentle simmer. Cover and cook for ninety minutes until meat falls off the bone.
5 Remove bones, scoop out marrow, and stir it back into the stew for richness. Discard the bones.
6 Simmer uncovered for fifteen minutes to thicken. Season and serve over kisra or asida, garnished with fresh cilantro.

Did You Know?

The caramelized onion base called daglig is the secret to the deep brown color and complex sweetness found in many Sudanese stews.