Mauritanian leksour is a savory lamb stew that is served on millet pancakes. This dish originates in northern region of Mauritania yet is loved throughout the area. It is a communal dish and typically enjoyed by rolling up the stew in the pancake. Of course simply utilizing your right hand as is customary there. It is a fun way to enjoy this dish. The stew is only lightly seasoned allowing the flavors of the vegetables and the lamb to shine. The pancakes are easy to whip up and the millet imparts almost a nutty flavor that we enjoyed.
Mauritanian Leksour (Lamb stew on pancakes)
Servings 4
Ingredients
- Pancakes for Leksour:
- 1 cup wheat flour
- 1/2 cup millet flour
- 1/2 teaspoon salt
- 3/4 cup to 1 1/2 cups water to blend; use more or less as necessary
- Stew for Leksour:
- 1 LB lamb cut into bite-sized pieces
- 2 carrots peeled & chopped
- 2 to matoes chopped
- 2 potatoes peeled & chopped
- 2 green or red bell peppers cored & chopped
- 4 cups water
- 1 bay leaf
- Salt & black pepper to taste
- Vegetable oil
Instructions
- In a bowl, combine wheat and millet flours with salt. Add a little water at a time; beat until batter is smooth. Set aside for about thirty minutes. Heat a little vegetable oil in a large skillet. Add lamb pieces; cook until browned, stirring occasionally. Add chopped vegetables; mix well. Pour in 4 cups of water. Bring to a boil. Reduce to a simmer; cover and cook for about sixty minutes. Heat a shallow skillet with oil. Add a ladle-sized portion of batter; spread to form a smooth pancake. Brown both sides, flipping once. Repeat with remaining batter. On plates, arrange pancakes on a platter and spoon stew on top. Serve warm.
