Entree: Mauritania – National Cuisine – كسكس موريتاني ➤ Kuskus Mauritani (Steamed semolina grains served with a spiced lamb and vegetable stew)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, bone-in, cut into 1½-inch (4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, finely chopped (about 1.5 cups / 240 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 6 cups (1.4 L) water or lamb stock
- 1 cinnamon stick
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- ½ tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- Pinch saffron threads (optional)
- 3 medium carrots, peeled and cut into large chunks (about 10 oz / 280 g)
- 2 medium potatoes, peeled and cut into large chunks (about 12 oz / 340 g)
- 1 small pumpkin or butternut squash, peeled and cut into chunks, or 2 cups (300 g) pumpkin flesh
- 1 can (15 oz / 425 g) chickpeas, drained (about 9 oz / 255 g drained)
- 2 cups (360 g) coarse couscous semolina (for steaming)
- 2 tbsp (30 g) unsalted butter or 2 tbsp (30 ml) olive oil for couscous
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- Harissa or hot pepper paste to serve (optional)

Instructions

1. Pat the lamb pieces dry and season with 1/2 tsp salt and a little black pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat. Brown the lamb in batches until well colored, then remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, sauté the chopped onions until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in tomato paste, cumin, coriander, turmeric, and cinnamon stick; cook 1–2 minutes until fragrant. Return the browned lamb to the pot and toss to coat with the spice mixture.
4. Add water or stock and saffron if using. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes.
5. Add the carrots and tougher vegetables (potatoes and pumpkin or squash) to the stew, along with drained chickpeas. Continue to simmer, covered, until the lamb and vegetables are tender, about 25–35 minutes more. Adjust seasoning with salt and pepper.
6. Meanwhile, prepare the couscous: place 2 cups (360 g) coarse semolina in a large shallow bowl. Sprinkle with 1 tsp (5 g) salt and drizzle 2 tbsp (30 ml) olive oil or add 2 tbsp (30 g) butter; toss to coat. Gradually sprinkle 1 cup (240 ml) boiling water over the semolina while fluffing with a fork until moistened and grains separate. Let rest 5 minutes.
7. If you have a steamer or couscoussier, steam the moistened semolina over the simmering stew for 20 minutes, then transfer to a bowl, fluff with a fork, add a little butter or oil, and steam a second time for 10 minutes. If you do not steam, you may cover the bowl tightly and let sit off heat for 10 minutes, then fluff vigorously with a fork until light.
8. To serve, mound the steamed couscous on a large platter, create a well and spoon the lamb, vegetables, and broth over and around it. Garnish with chopped cilantro and parsley and offer harissa or hot pepper paste at the table.
9. Serve hot, allowing diners to ladle stew over individual portions of couscous.