Entree: Mauritania – National Cuisine – زريق ➤ Zriq (Hearty Mauritanian lamb and millet stew flavored with North African spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1½ inch (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 3 cups (720 ml) lamb or beef stock
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, cut into 1-inch (2.5 cm) cubes
- 1 cup (170 g) dried chickpeas, soaked overnight and drained
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground clove or a pinch of ground cloves
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 1 1/2 cups (300 g) millet (dry) for serving, prepared as directed

Instructions

1. Heat the olive oil in a large heavy pot 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 browned lamb and set aside.
2. Reduce heat to medium. Add the sliced onions to the pot and cook until soft and beginning to color, about 8–10 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes more.
3. Stir in the crushed tomatoes, stock, soaked chickpeas, browned lamb, carrots, potatoes, cumin, coriander, paprika, cinnamon, cloves, and bay leaf. Bring to a gentle boil.
4. Reduce heat to low, cover partially, and simmer gently until lamb and chickpeas are tender, about 1½–2 hours. Check occasionally and add a splash of water or stock if the stew becomes too thick.
5. Taste and adjust seasoning with salt and pepper. If you prefer a thicker sauce, remove the lid and simmer a further 10–15 minutes.
6. Meanwhile prepare millet according to package directions (typically simmer 1½ cups millet with 3 cups water until tender). Fluff with a fork.
7. Serve the stew ladled over steamed millet, garnish with chopped cilantro or parsley.