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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 9 7/8 oz (280 g))
- 4 cloves garlic, minced (about 0.42 oz (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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (5 ml) 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 (720 ml) 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 (480 ml) water with a pinch of salt, add 1 cup (240 ml) millet, cover and cook 15–20 minutes until tender; for couscous, stir 1 cup (240 ml) couscous into 1¼ cups (300 ml) 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.

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.