A mullah base is the starting point for most of the Sudanese stews that are defined as mullah. Variations in stews are made after first preparing the mullah base, similar to the format for making a tabeekh from a tabeekh base. A mullah base is similar to the tabeekh base described elsewhere however, contains more water therefore finishes as a more watery stew which is why a mullah suits being served with kisra as a accompaniment in order to soak up its water and hold its flavour.
- 500-750g lamb on the bone – chopped
- 1 yellow onions – peeled
- 4-6 cardamom pods – lightly crushed
- 6-8 peppercorns – lightly crushed
- 2 tablespoon salt – to taste
- Rinse the lamb pieces with water, chop into chunks and place into a large pot. Add boiling water until the water level is above the meat by a couple of inches and bring to a gentle boil.
- Discard the creamy froth that forms as the water boils.
- Add: whole peeled onion, cardamom pods and season with salt and peppercorns.
- Reduce the heat to a gentle simmer, place a cover on the pot and allow approximately 45min – 1 hour for a stock solution to form.
- Sieve the stock solution into a pot and include the pieces of lamb when required. If going to make a mullah immediately, leave the meat out and firstly add the relevant ingredients for the type of mullah desired as mentioned in the relevant mullah recipes.
- Optional additions to form stock: 1 cinnamon stick, 2-3 bay leaves, 1 teaspoon nutmeg, 2-3 whole/slightly crushed garlic cloves, 1 chopped/ whole tomato
- Red onion can be used instead or yellow onion
- The sieved mullah base including its meat can be stored for another day when wanting to save valuable cooking time.
- Use good quality meat from a reliable butcher since these make the best stocks which is heavily relied upon for a mullah.
- As a general rule, whole or hard ingredients are sieved out of the finished mullah. For example, a whole tomato or cinnamon stick would need to be removed before continuing.