Entree: Mauritania – National Cuisine – مارو ويكوس ➤ Maru We-Koos (Hearty Mauritanian lamb and chickpea stew served over couscous)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (200 g) dried chickpeas, soaked overnight and drained (or 2 cups canned, drained)
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) ground cinnamon
- 4 cups (950 ml) beef or lamb stock
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh cilantro
- 2 tbsp (30 g) chopped fresh parsley
- 2 tbsp (30 ml) lemon juice or 1 tbsp (15 g) chopped preserved lemon
- 2 cups (340 g) couscous (semolina)
- 2 tbsp (30 ml) olive oil or melted butter for couscous
- 2 cups (480 ml) boiling water or hot stock for couscous
- Optional: harissa or crushed red pepper to taste

Instructions

1. Heat the neutral oil in a heavy pot or Dutch oven over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches until well seared, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until softened and beginning to brown, about 8–10 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon for 30 seconds. Return the browned lamb to the pot, add the crushed tomatoes, drained soaked chickpeas, and stock; bring to a simmer.
4. Cover, reduce heat to low, and simmer gently until the lamb and chickpeas are tender, about 1 to 1 1/2 hours. Check and add more stock or water if needed to keep a saucy consistency.
5. Add the carrot and potato pieces, increase heat slightly and simmer uncovered until vegetables are tender, about 20–30 minutes. Adjust salt and pepper; stir in lemon juice or preserved lemon and half the chopped herbs.
6. Meanwhile, place the couscous in a large bowl, stir in the olive oil or butter, pour the boiling water or hot stock over the couscous, cover tightly and let stand 5–10 minutes. Fluff with a fork and season to taste.
7. To serve, mound couscous on a platter or individual plates, spoon the lamb and chickpea stew over the top, and garnish with remaining chopped cilantro and parsley and a drizzle of harissa if using.