Maru we-llham with Lamb

Name: Maru we-llham with Lamb
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 2 boneless lamb shoulder, cut into 1 1/2-inch pieces; 1 1/2 fine salt, divided; 1/2 ground black pepper; 3 neutral cooking oil; 1 large yellow onion, chopped; 4 garlic, minced; 1 fresh ginger, grated; 2 tomato paste; 3 ripe tomatoes, grated or finely chopped; 1 ground cumin; 1 ground coriander; 1/2 ground cinnamon; 1/4 cayenne pepper; 5 water or low-sodium lamb stock; 2 carrots, cut into large pieces; 1/2 small green cabbage, cut into wedges; 2 long-grain white rice, rinsed and drained

AuthorDanCategoryLamb, Main Course, Mauritania, RiceDifficultyIntermediate

Mauritanian rice cooked with tender lamb and vegetables.

Yields6 Servings

Prep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins

Rinse the rice until the water runs mostly clear to keep the grains separate. Lamb shoulder gives the best flavor, but goat can be used with a slightly longer simmer. Keep the final heat low so the rice steams without scorching.

Ingredients

2 lbs boneless lamb shoulder, cut into 1 1/2-inch pieces

1 ½ tsp fine salt, divided

½ tsp ground black pepper

3 tbsp neutral cooking oil

1 large yellow onion, chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp tomato paste

3 ripe tomatoes, grated or finely chopped

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp cayenne pepper

5 cups water or low-sodium lamb stock

2 carrots, cut into large pieces

½ small green cabbage, cut into wedges

2 cups long-grain white rice, rinsed and drained

Directions

Pat the lamb dry and season it with 1 teaspoon salt and the black pepper. Let it stand while the pot heats.

Heat the oil in a large heavy pot over medium-high heat. Brown the lamb in batches for 3-4 minutes per side, then transfer it to a plate.

Reduce the heat to medium. Add the onion and cook for 6 minutes until soft and golden at the edges. Stir in the garlic and ginger for 30 seconds.

Add the tomato paste and cook for 2 minutes until slightly darkened. Stir in the tomatoes, cumin, coriander, cinnamon, and cayenne and cook for 6-8 minutes until thick and fragrant.

Return the lamb to the pot with 4 cups water or stock. Bring to a gentle boil, cover, and simmer over low heat for 40-45 minutes until the lamb is nearly tender.

Add the carrots and cabbage. Cover and simmer for 12-15 minutes until just tender, then lift the vegetables and lamb onto a platter and keep warm.

Measure 3 1/2 cups cooking liquid in the pot, adding more water if needed. Stir in the rice and remaining salt, bring to a boil, then cover and cook over very low heat for 18 minutes.

Remove the pot from the heat and rest, covered, for 10 minutes. Fluff the rice gently, arrange the lamb and vegetables over it, and spoon over a little broth before serving.