Entree: Senegal – Northern Senegal – Lakh (Steamed millet couscous served with a spiced lamb and onion-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 cups (360 g) fine millet couscous or millet grains
- 1 tsp (5 g) salt for millet
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter or additional oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, diced (about 10 oz / 280 g) or 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 Scotch bonnet or habanero pepper, whole (leave stem intact) or 1/4 tsp (1 g) cayenne for milder heat
- 1 large carrot, cut into rounds (about 6 oz / 170 g)
- 1/2 cup (120 ml) water or light stock, plus extra as needed
- 3 tbsp (45 ml) smooth peanut butter (optional but traditional in many northern recipes)
- 1 tsp (6 g) ground coriander
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (6 g) smoked or sweet paprika
- 1 tsp (6 g) bouillon powder or 1 chicken/beef bouillon cube (optional)
- 1 cup (30 g) chopped fresh spinach or other local greens (optional)
- Salt to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Prepare the millet: Place millet couscous in a large bowl, sprinkle 1 tsp (5 g) salt and add 1 cup (240 ml) boiling water gradually, fluffing with a fork until grains are hydrated. If using whole millet grains, rinse and steam or simmer until tender (about 20–25 minutes). Keep warm and set aside.
2. Brown the lamb: Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Season lamb pieces with a little salt and brown in batches until nicely seared, about 4–5 minutes per batch. Remove browned lamb and set aside.
3. Sauté aromatics: Reduce heat to medium, add 2 tbsp (30 g) butter to the pot. Add sliced onions and cook, stirring, until soft and golden, about 8–10 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
4. Build the stew: Stir in tomato paste and cook 1 minute, then add diced tomatoes (or canned tomatoes), carrot, ground coriander, paprika, black pepper, and bouillon if using. Return lamb to the pot and add 1/2 cup (120 ml) water or stock. Add the whole hot pepper (for flavor without excessive heat) and bring to a simmer.
5. Simmer until tender: Cover partially and simmer gently for 45–60 minutes, stirring occasionally and adding small amounts of water if the sauce becomes too thick, until lamb is tender and sauce is rich. If using peanut butter, stir in 3 tbsp (45 ml) during the last 10 minutes of cooking to enrich the sauce.
6. Finish with greens and season: Stir in chopped spinach or local greens during the last 5 minutes just to wilt. Taste and adjust salt and pepper. Remove the whole hot pepper before serving if desired.
7. Serve: Fluff the millet and mound on a large platter or individual plates. Spoon the lamb and sauce over the millet, garnish with chopped cilantro or parsley, and serve hot.