MAURITANIA: Instant Pot Lamb and Couscous Stew (Ngomou)

From all I read, this stew is akin to chicken soup in the States. It is not a ceremonial showstopper or special occasion dish, but a comforting national classic with many local and regional variations. It is slow-simmered, thus I used an Instant Pot preparation to make it accessible for a quick, weeknight meal. The soup does call for baobab leaf powder (called lalo locally). Gumbo file is the closest substitute I found nearby, but if that is elusive, you can make the stew without it.

Lamb and Couscous Stew (Ngomou)

1½ lbs boneless lamb shoulder or leg

2 tablespoons olive oil

1 medium yellow onion

2 cloves garlic

1 purple turnip

2 medium carrots

2 medium zucchini

1 small head of green cabbage

1 habanero pepper, optional

2 teaspoons salt

1 teaspoon cumin

½ teaspoon black pepper

2 teaspoons gumbo file, optional

2 cups uncooked whole wheat couscous* (I used fonio)

*You want the standard, small grain style of couscous, not large grain, pearl, or Israeli couscous.

1. Turn Instant Pot to sauté medium. Add the oil.

2. Cut the lamb into large pieces, ~2" cubed. Add to the oil. Brown 5 minutes, stirring occasionally, for even cooking. Use a slotted spoon or spider to set aside.

3. While the lamb cooks, cut the onion into a large dice and mince the garlic. Peel the turnip and cut it into ~1"cube.

4. After removing the lamb, add the onion to the Instant Pot, and cook 2 minutes, stirring often. Add the garlic and cooking 1 additional minute, stirring to prevent either the onion or garlic from browning.

5. Add 4 cups of water, the turnip, and the browned lamb to the Instant Pot. Set to pressure cook on high for 20 minutes.

6. While the stew cooks, peel the carrots and slice them into large chunks. Halve the zucchini lengthwise, then cut the halves into large chunks. Remove the core from the cabbage and cut it in half, then each half into quarters (so you have 8 pieces total). If using the habanero, cut a small slit in one side of it.

7. When the Instant Pot is through its 20-minutes, quick release it. Add the carrots, zucchini, cabbage, and habanero if using. Add in the salt, cumin, and black pepper.

8. Reseal the Instant Pot and pressure cook on high heat for 2 minutes. Quick release again.

9. Use a slotted spoon or spider to remove all of the meat and vegetables to a serving dish. Add the gumbo file if using, and stir well. Use a ladle to remove one ladleful of the broth into a small bowl.

10. Pour the couscous into the Instant Pot and stir with a fork. Cover with the lid, but do not seal. Let the couscous sit in the broth for 5 minutes.

11. Stir the couscous and move to a large bowl. To serve, arrange the meat and veggies atop the couscous, either in individual bowls or the large bowl, and spoon some of the broth on top.

#ngomou #lambstew #mauritania

FUN FACTS:

• Mauritania has only one railway line, which runs from the mines to its port. This line is famous for having the heaviest trains in the world.

• Being heavy is sign of beauty, wealth, and high social status for women in Mauritania; families used to send their daughters away to camps where they could concentrate solely on gaining weight.

• Mauritania was the last country to legally abolish slavery; it only became punishable as a criminal act in 2007.