Kisra with Mullah (Sudanese Sorghum Flatbread and Stew)

Ingredients

• 2 cups sorghum flour
• 3 cups water, plus more for batter
• 1 lb lamb or beef, cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp oil
• 1 cup okra, sliced
• Salt to taste

Instructions

1. 1Whisk sorghum flour with water into a thin, smooth batter and let ferment at room temperature for a few hours.
2. 2Cook the batter in thin layers on a hot, lightly oiled griddle, similar to a crepe, until set; set the kisra flatbreads aside.
3. 3Heat oil in a pot and brown the meat, then add onion and cook until softened.
4. 4Add tomatoes and cook until they break down into a sauce.
5. 5Add a splash of water and the sliced okra, cover, and simmer 25-30 minutes until the meat is tender and the stew (mullah) has thickened.
6. 6Season with salt and serve the mullah with the kisra flatbread.

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