Entree: Mauritania – National Cuisine – شرشم ➤ Cherchem (Hearty Mauritanian lamb stew served with millet in a warm spiced broth)

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 45 min

Total 2 hrs 10 min

Ingredients

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

- 2 tbsp (30 ml) olive oil
- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.54 cm) pieces
- 1 large onion, about 8 oz (225 g), chopped
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 2 cups (480 g) fresh tomatoes, diced or 1 14-oz (400 g) can diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or vegetable broth
- 1 cup (200 g) hulled millet (or couscous)
- 1/2 cup (75 g) raisins (optional)
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (3 g) turmeric
- 1/2 tsp (1 g) ground ginger
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/2 cup (15 g) fresh cilantro, chopped for garnish
- 2 cups (480 ml) water (as needed for simmering)

Show original ingredient measurements

- 2 tbsp (30 ml) olive oil
- 2 lb (900 g) lamb shoulder, cut into 1-inch pieces
- 1 large onion, about 8 oz (225 g), chopped
- 4 cloves (12 g) garlic, minced
- 2 cups (480 g) fresh tomatoes, diced or 1 14-oz (400 g) can diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or vegetable broth
- 1 cup (200 g) hulled millet (or couscous)
- 1/2 cup (75 g) raisins (optional)
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (3 g) turmeric
- 1/2 tsp (1 g) ground ginger
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/2 cup (15 g) fresh cilantro, chopped for garnish
- 2 cups (480 ml) water (as needed for simmering)

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a heavy Dutch oven over medium-high heat. Season the lamb pieces with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper. Brown the lamb in batches until well colored, about 6–8 minutes per batch; remove and set aside. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and sauté the onion until soft, 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
2. Return lamb to the pot. Stir in diced tomatoes, broth, 2 cups (480 ml) water if needed to cover, cumin, coriander, turmeric, ginger, paprika, cayenne, remaining salt and pepper, and raisins if using. Bring to a simmer, cover partially, and braise gently for 1 to 1 1/2 hours until lamb is tender. Meanwhile cook millet: rinse 1 cup (200 g) millet, combine with 2 cups (480 ml) water and a pinch of salt in a saucepan, bring to a boil, reduce to low, cover and simmer 15–20 minutes until fluffy. Finish stew with lemon juice and chopped cilantro. Adjust seasoning. Serve the Cherchem ladled over millet or couscous with extra cilantro on top.