Entree: Mauritania – Northern Culinary Region – Marou (Slow-braised spiced lamb stew typical of northern Mauritania, served with steamed millet or couscous)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (3.8 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 280 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (3 g) turmeric
- 1/2 tsp (1.5 g) ground cinnamon
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1 preserved lemon, pulp removed and rind thinly sliced (or 1 tbsp / 15 ml lemon juice if unavailable)
- 3 cups (720 ml) water or light lamb stock
- 1 cup (200 g) millet (uncooked) or 1 cup (160 g) fine semolina couscous, for serving
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat. Add the lamb pieces in batches and brown on all sides, about 4–6 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium. Add the sliced onions and cook until soft and lightly caramelized, about 8–10 minutes. Add the garlic and tomato paste and cook 1 minute more.
3. Stir in chopped tomatoes, cumin, coriander, turmeric, cinnamon, black pepper, and 1 tsp salt. Cook until the tomatoes begin to break down, about 4 minutes.
4. Return the browned lamb to the pot, add the preserved lemon rind (or lemon juice), and pour in 3 cups water or light stock to just cover the meat. Bring to a gentle simmer.
5. Cover, reduce heat to low, and braise until the lamb is very tender, about 1½ to 2 hours. Check occasionally and add a splash of water if needed; adjust salt to taste.
6. Meanwhile, prepare the millet or couscous per package directions: for millet, simmer 2 cups water with a pinch of salt, add 1 cup millet, cover and cook 15–20 minutes until tender; for couscous, stir 1 cup couscous into 1¼ cups boiling salted water, cover and let steam 5 minutes, then fluff.
7. Serve the lamb stew ladled over steamed millet or couscous, garnish with chopped cilantro or parsley, and offer extra preserved lemon or lemon wedges on the side.