Lakhbi

About This Recipe

Lakhbi is a robust Mauritanian stew named after the lightly fermented sap tapped from doum palm trees. A small quantity of this mildly tangy liquid is added to a slow-cooked lamb and root vegetable stew, lending a subtle yeasty depth. In communities along the Senegal River valley where doum palms grow, lakhbi is weekend fare.

Ingredients

Serves 4

• 800 gbone-in lamb shoulder, cut into chunks
• 2 largeonions, roughly chopped
• 3 mediumcarrots, sliced
• 2 mediumpotatoes, cubed
• 100 mlpalm sap (lakhbi) or dry white wine as substitute
• 1 tspeach of cumin, coriander, and salt

Instructions

1. 1

   Brown the lamb

   In a heavy pot over high heat, brown lamb pieces on all sides for 8 minutes. Remove and set aside.

2. 2

   Sauté aromatics

   In the same pot, cook onions until golden. Add cumin, coriander, and salt; stir for 1 minute.

3. 3

   Slow simmer

   Return lamb, add carrots, potatoes, palm sap, and enough water to cover. Bring to a boil, then reduce heat to low and simmer covered for 75 minutes.

4. 4

   Reduce and serve

   Uncover and cook 10 minutes to thicken the sauce. Serve over couscous or with aish.

Variations

• •

  Add sliced turnip or sweet potato.

• •

  Finish with a handful of fresh coriander leaves.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Tastes better the next day. Keeps refrigerated for 3 days.

Frequently Asked Questions