Succulent lamb chunks slow-cooked with an abundance of garlic, tomatoes, and warming spices until the meat falls apart. This intensely flavored stew is Mauritanian cold-weather comfort food.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Brown lamb pieces in oil over high heat in batches to develop deep caramelization. Remove and reserve.
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2
Saute onions in the same pot for 5 minutes. Add all the garlic halves and cook for 2 minutes until fragrant.
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3
Stir in tomato paste, cumin, turmeric, and coriander. Cook for one minute until spices bloom.
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4
Return lamb, add tomatoes and water. Bring to a boil, then cover and reduce to a gentle simmer.
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5
Cook for 1.5 hours until lamb is falling off the bone and the garlic has melted into the sauce.
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6
Garnish with fresh parsley and serve with flatbread or rice to soak up the rich garlic sauce.
Did You Know?
Mauritanians believe lehsan has medicinal properties, often preparing it with extra garlic during cold and flu season.
Chef's Notes
Equipment Tips
- heavy pot with lid
- cutting board
- ladle
Garnishing
parsley, garlic cloves
Accompaniments
flatbread, rice
The Story Behind Lehsan
Lehsan, named for the Arabic word for garlic, showcases the Mauritanian love of bold, uncompromising flavors. In the pastoral tradition, garlic was valued both as a flavoring and as medicine, believed to ward off illness in the harsh desert environment. The generous use of garlic distinguishes this stew from milder Mauritanian dishes and reflects influences from North African and Arab cooking traditions.
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