Couscous Mauritanien au Lait de Chamelle

About This Recipe

Couscous is ubiquitous across North and West Africa, but the Mauritanian version is distinct for one ingredient: camel milk. Slightly saltier and thinner than cow's milk, camel milk is poured warm over fluffy steamed couscous and tender slow-braised lamb. The result is at once hearty and delicate. Camel herding remains central to Mauritanian identity, and camel milk is consumed daily in nomadic and settled communities alike.

Ingredients

Serves 4

• 400 gcoarse couscous
• 600 glamb shoulder, cut into large pieces
• 2 mediumonions, sliced
• 1 tspeach of turmeric, cumin, and salt
• 300 mlcamel milk (or whole cow's milk)
• 2 tbspclarified butter (smen or ghee)

Instructions

1. 1

   Braise the lamb

   In a large pot, brown lamb and onions in ghee. Add spices and 600 ml water. Simmer covered for 60 minutes until lamb is very tender.

2. 2

   Steam the couscous

   Place dry couscous in a couscoussier or fine-mesh strainer over the simmering broth. Steam for 20 minutes, fluffing twice with a fork.

3. 3

   Season couscous

   Turn couscous into a wide bowl. Add 1 tbsp ghee, a pinch of salt, and 50 ml of the cooking broth. Fluff well and return to steamer for 10 more minutes.

4. 4

   Warm the milk

   Heat camel milk gently — do not boil — and season with a pinch of salt.

5. 5

   Serve

   Mound couscous on a platter, place lamb and onions on top, and pour warm camel milk at the table for diners to add as desired.

Variations

• •

  Add dried apricots or raisins to the lamb braise for sweetness.

• •

  Serve with harissa on the side.

Storage

Couscous and lamb keep refrigerated separately for 3 days.

Frequently Asked Questions