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Lamb and Sweet Potato Stew with Millet Cakes
A hearty and flavorful lamb stew simmered with sweet potatoes and aromatic spices, traditionally served over savory millet cakes. This dish showcases the comforting and communal aspects of Mauritanian cuisine.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 4-5 cm cubes)
- 2 cups Millet flour
- 1 cup Wheat flour
- 2 tsp Salt(divided)
- 0.25 cup Olive oil(divided)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 3 large Tomatoes(mashed or pureed)
- 3 tbsp Tomato paste
- 3 medium Carrots(peeled and cut into chunks)
- 2 large Sweet potatoes(peeled and cut into chunks)
- 2 medium Bell peppers(seeded and cut into chunks)
- 1 tbsp Cumin
- 1 tsp Turmeric
- 1 tsp Black pepper
- 2 Bay leaves
- 6 cups Water
👨🍳 Ohjeet
- 1
For the stew: Pat the lamb dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden on all sides. Remove lamb and set aside.
- 2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the mashed tomatoes and tomato paste, cooking for 2-3 minutes. Add the cumin, turmeric, and black pepper, stirring to combine.
- 4
Return the browned lamb to the pot. Add the carrots, sweet potatoes, bell peppers, and bay leaves. Pour in 6 cups of water, ensuring the lamb and vegetables are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender.
- 5
While the stew simmers, prepare the millet cakes: In a bowl, combine millet flour, wheat flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Gradually add water (about 1 to 1.5 cups) to form a pliable dough. Knead briefly.
💡 Ammattilaisvinkit: The dough should be firm but not sticky. - 6
Divide the dough into 6 equal portions and flatten each into a round cake, about 6 inches in diameter. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook the millet cakes for about 5-7 minutes per side, until golden brown and cooked through.
- 7
Once the stew is tender, taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
💡 Ammattilaisvinkit: The stew should have a rich, thick sauce. - 8
To serve, arrange the millet cakes on a large platter or individual plates. Spoon the lamb and sweet potato stew generously over the cakes.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can marinate the lamb overnight with some of the spices.
- ✓If the stew becomes too thick during cooking, add a little more water.
- ✓Ensure the millet cakes are cooked through to avoid a raw taste.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other vegetables like cabbage, turnips, or okra to the stew.
- For a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper with the garlic.
- Serve with a side of couscous instead of millet cakes.