Maru we Llham — Print Recipe — The Culinary Codex

Tender chunks of lamb braised with aromatic spices then served over fluffy seasoned rice, garnished with caramelized onions. This is the everyday celebratory meal of Mauritanian households.

Ingredients

600g lamb shoulder, cubed
2 cups long-grain rice
3 onions, sliced
3 tomatoes, chopped
2 tbsp tomato paste
3 cloves garlic, minced
2 tsp cumin
1 tsp turmeric
1 tsp black pepper
3 tbsp vegetable oil
Salt to taste
4 cups water
Fresh cilantro for garnish

Instructions

1 Brown lamb cubes in oil over high heat until well caramelized. Remove and set aside.
2 In the same pot, caramelize sliced onions until deeply golden, about 15 minutes.
3 Add garlic, tomato paste, cumin, turmeric, and pepper. Cook for 2 minutes until fragrant.
4 Return lamb, add chopped tomatoes and water. Cover and simmer for 45 minutes until lamb is tender.
5 Remove lamb from broth. Add rinsed rice to the broth, cover and cook on low for 18 minutes.
6 Mound rice on a platter, arrange lamb pieces on top, garnish with caramelized onions and cilantro.

Did You Know?

The quality of a Mauritanian wedding is often measured by the tenderness of the lamb in the maru we llham served to guests.