Mauritanian Lamb and Peanut Stew

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This richly spiced Mauritanian peanut stew brings together tender lamb, sweet potatoes, okra, and cabbage in a velvety sauce built on natural peanut butter, warm ras el hanout, and a hint of dried lime. Slow-simmered to deepen the flavors, it is traditionally ladled over fluffy basmati rice and finished with fresh herbs for a deeply satisfying Sahelian meal.

Nutrition Facts

Per serving (estimated)

• 760 kcalCalories
• 42 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 11 gSugar
• 48 gProtein
• 640 mgSodium
• 1180 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 42 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the lamb and base

• 2 lbs lamb shoulder, trimmed and cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp ras el hanout

For the stew sauce

• 1 cup natural peanut butter, smooth and unsweetened
• 4 cups beef broth
• 1 dried lime (noomi basra), pierced several times with a knife
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt, plus more to taste

For the vegetables and finishing

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 carrots, sliced into thick rounds
• 1 cup dried okra, soaked in warm water for 30 minutes and drained
• 1/2 small green cabbage, cut into 2-inch wedges
• 2 tbsp fresh parsley or cilantro, chopped
• Steamed basmati rice, for serving

Directions

1. Pat the lamb cubes dry and season generously with salt and pepper. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat until shimmering. Working in batches so you do not crowd the pan, brown the lamb on all sides, about 6 to 8 minutes total per batch, then transfer to a plate and set aside.
2. Reduce the heat to medium and add the onion to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 6 to 7 minutes. Stir in the garlic, ginger, and tomato paste and cook until fragrant, about 2 minutes. Add the ras el hanout and toast for 30 seconds to bloom the spices.
3. Whisk in the peanut butter, then gradually pour in the beef broth while whisking continuously to prevent clumping. Add the browned lamb and any accumulated juices, the pierced dried lime, cumin, cinnamon, cayenne, and salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes, stirring every 10 minutes to keep the sauce from sticking.
4. Add the sweet potatoes and carrots to the pot. Continue to simmer, covered, for 20 minutes, until the root vegetables are nearly fork-tender.
5. Stir in the rehydrated okra and cabbage wedges. Simmer uncovered for another 15 to 20 minutes, until the lamb is fork-tender, the vegetables are cooked through, and the sauce has thickened enough to coat the back of a spoon.
6. Fish out and discard the dried lime. Taste and adjust the seasoning with additional salt or cayenne pepper as desired.
7. Sprinkle the fresh parsley or cilantro over the stew, then ladle generously over fluffy steamed basmati rice and serve immediately.
8. For an authentic Mauritanian touch, offer extra harissa or pickled chiles on the side along with a wedge of fresh lime so each diner can brighten their bowl to taste.

Cook’s Notes

• Toast the ras el hanout briefly in the oil before adding liquid to deepen its aroma and complexity.
• Use natural peanut butter with only peanuts and salt on the label; sweetened or hydrogenated versions will throw off the balance of the sauce.
• Dried okra is the traditional Mauritanian choice and gives the stew its characteristic silky body, but fresh okra trimmed of their caps works in a pinch.
• For an even richer sauce, brown the lamb overnight with the spices for deeper flavor, then skim any excess fat off the top before serving.
• The stew tastes better the next day once the spices have had time to meld, so consider making it a day ahead and reheating gently before serving.

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