Rijla
رجلة Purslane stew recipe from The Sudanese Kitchen.
Ingredients
- 3–4 yellow onions – diced
- 500–750g lamb on the bone – cut into small pieces
- 400ml boiling water
- 3–4 tbsp ground coriander
- ½ tsp ground cardamom
- salt and pepper – to taste
- 400g red lentils – rinsed
- 300–400g purslane leaves – chopped
- 4 tbsp tomato puree/paste
- 300ml chopped tomatoes – blended
- 40g fresh dill – chopped
- 2–3 garlic cloves – crushed
