Mauritanian Leksour with Lamb and Sorghum Pancakes
A lamb and vegetable stew with spices, served over thin sorghum pancakes. The quantities make 6 servings; hands-on preparation and timings are estimates.
Leksour pairs a lamb and vegetable stew with whole-grain sorghum pancakes. The recipe gives a yield of 6 to 8 servings; this version uses the lower end, 6. The 45 minutes of preparation and 90 minutes of cooking are estimates based on the quantities and method.
Ingredient allergens
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Method
- 01
Season the lamb
Toss the lamb with 2 tablespoons of ras el hanout and the salt for the stew. Leave it at room temperature for 30 minutes while you prepare the other ingredients.
Ready to continue when: The lamb is evenly coated with the spices and has rested for 30 minutes.
30 min - 02
Brown the lamb and cook the onion
Heat 2 tablespoons of olive oil in a large pot over high heat. Brown the lamb on all sides and remove it. Add the onion and cook over medium-high heat, stirring and scraping the bottom of the pot, until tender and translucent, about 5 minutes.
Ready to continue when: The lamb is browned on all sides and the onion is tender and translucent.
5 min - 03
Build the stew base
Add the garlic and tomato paste to the onion. Reduce the heat to medium and cook, stirring, until the paste turns a deep brick red. Stir in 2 tablespoons of whole-grain sorghum flour and cook for 2 minutes. Add the stock, thyme, bay leaf, and reserved lamb; bring to a gentle simmer and cook for 30 minutes.
Ready to continue when: The sauce has thickened slightly and the lamb has simmered in the stock for 30 minutes.
32 min - 04
Sauté the vegetables
While the lamb cooks, heat the remaining 2 tablespoons of olive oil in a pan over medium-high heat. Add the carrots, bell peppers, 1 tablespoon of ras el hanout, and the remaining tablespoon of whole-grain sorghum flour. Sauté until the vegetables begin to soften, about 5 minutes. Add the tomato and cook for 3 to 5 minutes, until it breaks down and coats the vegetables.
Ready to continue when: The vegetables are beginning to soften and the tomato has broken down, coating them.
10 min - 05
Finish the stew
Transfer the sautéed vegetables to the pot with the lamb and add the potatoes. Simmer gently for about 45 minutes, until the lamb is tender and the potatoes are cooked but still intact. If needed, adjust the salt, spices, or hot water before serving.
Ready to continue when: The lamb is tender and the potatoes are easy to pierce but still hold their shape.
45 min - 06
Make the sorghum pancakes and serve
While the stew finishes, whisk the whole-grain sorghum flour for the pancakes with its salt in a bowl. Add the water and whisk until smooth and thin, adjusting the water slightly if needed. Heat a nonstick pan over medium-high heat. Pour about 1/2 cup of batter for each pancake and rotate the pan to spread it. Cook for about 3 minutes, until browned and mostly set; flip and cook the other side until lightly browned. Serve the hot stew over the pancakes.
Ready to continue when: The pancakes are browned on both sides and warm; the stew is tender and ready to serve.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=h79u0Ur2JBw
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State: Published after documentary validation; no “Tested” label is shown.