Entree: Mauritania – Northern Culinary Region – Ragout de Mouton (Hearty slow-cooked mutton stew flavored with North African spices and tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mutton (shoulder or leg), bone-in, cut into 1–1.5 in (2.5–4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) butter
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 4 cloves garlic, minced (0.42 oz (12 g))
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or lamb stock (or water)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) chunks, about 12 oz (340 g)
- 1.5 tsp (3.5 g) ground cumin
- 1.5 tsp (3 g) ground coriander
- 1 tsp (2.6 g) paprika
- 1/2 tsp (1.5 g) ground cinnamon
- 2 bay leaves
- 1 tsp (5 g) harissa or 1/2 tsp (2 g) cayenne pepper (adjust to heat preference)
- 1.5 tsp (8 g) salt, more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish

Show original ingredient measurements

- 2 lb (900 g) mutton (shoulder or leg), bone-in, cut into 1–1.5 in (2.5–4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) butter
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 4 cloves garlic, minced (12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or lamb stock (or water)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) chunks, about 12 oz (340 g)
- 1.5 tsp (3.5 g) ground cumin
- 1.5 tsp (3 g) ground coriander
- 1 tsp (2.6 g) paprika
- 1/2 tsp (1.5 g) ground cinnamon
- 2 bay leaves
- 1 tsp (5 g) harissa or 1/2 tsp (2 g) cayenne pepper (adjust to heat preference)
- 1.5 tsp (8 g) salt, more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the mutton dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. In a heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until shimmering. Brown the mutton in batches, 3–4 minutes per side, and transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring, until they are deeply golden, about 12–15 minutes.
3. Add the garlic and ginger and cook 1 minute until fragrant. Stir in the tomato paste and cook 2 minutes to caramelize slightly.
4. Add the ground cumin, ground coriander, paprika, ground cinnamon, and harissa; cook 1 minute to bloom the spices.
5. Return the browned mutton to the pot. Add crushed tomatoes and enough stock to just cover the meat (about 2 cups (480 ml)). Add the bay leaves. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 45 minutes.
6. After 45 minutes, add the carrots and potatoes, adjust liquid if needed with up to 1/2 cup (120 ml) more stock or water, cover, and continue simmering until the mutton and root vegetables are very tender, another 30–45 minutes.
7. Remove bay leaves. Stir in lemon juice and the remaining 1/2 tsp (2.5 ml) salt and 1/2 tsp (2.5 ml) black pepper; taste and adjust seasoning.
8. Garnish with chopped cilantro and serve hot with couscous, steamed rice, or flatbread.

1. Pat the mutton dry and season with 1 tsp salt and 1/2 tsp black pepper. In a heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until shimmering. Brown the mutton in batches, 3–4 minutes per side, and transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring, until they are deeply golden, about 12–15 minutes.
3. Add the garlic and ginger and cook 1 minute until fragrant. Stir in the tomato paste and cook 2 minutes to caramelize slightly.
4. Add the ground cumin, ground coriander, paprika, ground cinnamon, and harissa; cook 1 minute to bloom the spices.
5. Return the browned mutton to the pot. Add crushed tomatoes and enough stock to just cover the meat (about 2 cups/480 ml). Add the bay leaves. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 45 minutes.
6. After 45 minutes, add the carrots and potatoes, adjust liquid if needed with up to 1/2 cup (120 ml) more stock or water, cover, and continue simmering until the mutton and root vegetables are very tender, another 30–45 minutes.
7. Remove bay leaves. Stir in lemon juice and the remaining 1/2 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning.
8. Garnish with chopped cilantro and serve hot with couscous, steamed rice, or flatbread.