Entree: Mauritania – Northern Culinary Region – شرشم ➤ Sharsham (Slow-simmered northern Mauritanian lamb stew with millet and warm spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1 in (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil or clarified butter
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) lamb or beef stock
- 1 medium potato, peeled and cut into chunks (optional)
- 1 cup (200 g) millet or couscous for serving
- 2 tbsp (30 ml) lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the oil or clarified butter in a heavy pot over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches, about 4 minutes per side; remove and set aside. Reduce heat to medium and add the sliced onions, cooking until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1 minute. Stir in the cumin, coriander and cinnamon and toast for 30 seconds until fragrant. Return the lamb to the pot, add the soaked saffron with its water, diced tomatoes, stock and potatoes (if using). Bring to a simmer, then reduce heat to low, cover and cook gently for 1.5–2 hours until the lamb is tender and the sauce has concentrated; adjust seasoning with salt and pepper.
2. While the stew finishes, cook the millet according to package instructions (typically 1 cup millet to 2 cups water; simmer 15–20 minutes until tender) or prepare couscous. Stir the lemon juice into the stew, taste and adjust seasoning. Serve the Cherchem spooned over millet or couscous and garnish with chopped cilantro or parsley.