Entree: Mauritania – Southern Culinary Region – شرشم ➤ Sharsham (Hearty Mauritanian lamb and millet stew with spiced broth and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 5 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch pieces
- 3 tbsp (45 ml) peanut oil or olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (1 g) crushed red pepper or to taste
- 1 can (14 oz / 400 g) diced tomatoes, with juices
- 3 cups (720 ml) beef or lamb stock, hot
- 2 medium carrots, cut into 1/2-inch (1 cm) slices
- 8 oz (225 g) okra, trimmed and halved
- 2 medium potatoes, cut into 1-inch (2.5 cm) cubes
- 1 cup (170 g) millet, rinsed
- 2 cups (480 ml) water for millet
- 1 lemon, juiced
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (35 g) toasted slivered almonds or peanuts (optional)
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Season the lamb pieces with salt and pepper. In a large heavy pot or Dutch oven, heat the oil over medium-high heat and brown the lamb in batches until well seared, about 5–7 minutes per batch. Remove browned lamb and set aside.
2. Reduce heat to medium; add the sliced onions to the same pot and cook until soft and golden, about 8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tomato paste, cumin, coriander, cinnamon, turmeric, and crushed red pepper; cook 1–2 minutes to bloom the spices. Add the diced tomatoes and scrape any browned bits from the bottom of the pot.
4. Return the lamb to the pot, pour in the hot stock, bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes.
5. Add the carrots and potatoes to the stew, cover, and simmer another 20 minutes. Add the okra and continue cooking until all vegetables and lamb are tender, about 10–12 minutes more. Adjust seasoning with salt and pepper and stir in lemon juice.
6. Meanwhile, prepare the millet: bring 2 cups (480 ml) water to a boil in a small saucepan, add a pinch of salt and the rinsed millet, reduce to low, cover and simmer 15–20 minutes until water is absorbed and millet is fluffy. Remove from heat and let stand 5 minutes, then fluff with a fork.
7. To serve, mound millet on a platter or individual plates, ladle the lamb and vegetable stew over the millet, sprinkle with chopped cilantro and toasted almonds or peanuts if using.