Ragout d'Agneau

Name: Ragout d'Agneau
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Nigerien
Ingredients: 1kg lamb shoulder, cubed; 3 potatoes, cubed; 2 carrots, sliced; 3 tomatoes, chopped; 2 onions, chopped; 3 cloves garlic, minced; 2 tbsp vegetable oil; 1 tsp cumin; 1 tsp turmeric; 1 bay leaf; Salt and pepper to taste; 3 cups water

Ragout d'agneau (rah-GOO dahn-YOH)

Nigerien Lamb Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 444 kcal

A hearty slow-cooked lamb stew with tomatoes, potatoes, and carrots, fragrant with cumin and garlic, reflecting Niger's love of rich meat dishes.

Nutrition & Info

Protein 32.0g

Carbs 25.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

heavy pot knife cutting board

Presentation Guide

Vessel: deep serving bowl

Garnishes: fresh parsley

Accompaniments: rice, bread

Ingredients

1kg lamb shoulder, cubed
3 potatoes, cubed
2 carrots, sliced
3 tomatoes, chopped
2 onions, chopped
3 cloves garlic, minced
2 tbsp vegetable oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and pepper to taste
3 cups water

Instructions

1
Brown lamb cubes in oil over high heat for 5 minutes. Remove and set aside.
2
Saute onions and garlic in the same pot until golden.
3
Add chopped tomatoes and cook for 10 minutes until sauce forms.
4
Return lamb to pot. Add cumin, turmeric, bay leaf, salt, and pepper.
5
Add water, bring to a boil, then reduce heat and simmer covered for 45 minutes.
6
Add potatoes and carrots. Cook 20 minutes more until vegetables are tender. Serve hot.

💡

Did You Know?

Nigerien lamb is prized across West Africa because the Sahel's sparse grazing produces meat with an intense, concentrated flavour.

Chef's Notes

Equipment Tips

heavy pot
knife
cutting board

Garnishing

fresh parsley

Accompaniments

rice, bread

The Story Behind Ragout d'Agneau

This stew blends French colonial culinary techniques with Nigerien ingredients and tastes. While the French brought the ragout concept, Nigerien cooks transformed it with local spices, tougher Sahelian lamb that benefits from long cooking, and the communal eating style of serving from a single large pot.

🕐 Traditionally enjoyed lunch, special occasions 📜 Origins: French colonial influence on local cuisine

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