Leksour (Lamb Stew with Sorghum Pancakes)

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Leksour (Lamb Stew with Sorghum Pancakes) recipe

Prep Time

45 Minutes

Make Time

1 Hours 30 Minutes

Yield

6-8 servings

Sorghum Form

Leksour is a popular dish from Mauritania. Mauritania’s geographical location in Northern Africa makes it a place with many influences throughout its history as a nation.

Much of the dining in Mauritania is done communally, eaten with one’s hands, accompanied by flatbreads and pancakes.

Leksour is no exception to the rule and is a delicious example of all the influences that Mauritania has had throughout it’s history, using Arabic and West African ingredients with French technique. A traditional dish of lamb and vegetable stew served over sorghum-based pancakes: it is warm, hearty and meant to be shared with good company.

Ingredients

Leksour Ingredients:

  • 1 pound lamb stew meat, cut into 1-inch cubes
  • 3 tablespoons Ras Al Hanout, divided
  • 1 tablespoon salt
  • 4 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 tablespoons garlic, minced
  • ¼ cup tomato paste
  • 3 tablespoons whole grain sorghum flour
  • 3 cups beef stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 carrots, large diced
  • 2 bell peppers, large diced
  • 1 tomato, seeds removed and diced
  • 2 potatoes, large diced

Sorghum Pancake Ingredients:

  • 1 cup whole-grain sorghum flour
  • 1 teaspoon kosher salt
  • 1 1/4 cup water
  • Non-stick cooking spray

Instructions

Leksour Instructions:

  1. Preheat the oven to 350°F.
  2. Season lamb on all sides with 2 tablespoons of the Ras Al Hanout and the salt, allow to sit at room temperature for 30 minutes.
  3. Pre-heat a large Dutch oven over high heat, add 2 tablespoons of olive oil to the pan.
  4. Once the Dutch oven has preheated, sear the meat in the pan until browned, turning to sear evenly on all sides.
  5. Once the lamb is browned, remove the meat from the pan and set aside.
  6. Add the onion to the Dutch oven and cook over medium-high heat, scraping the bottom of the pan to remove any browned bits, cook until tender and translucent, about 5 minutes
  7. Next, add garlic & tomato paste, reduce the heat to medium and cook until the tomato paste reaches a deep brick red.
  8. Stir in 2 tablespoons of whole-grain sorghum flour and cook for 2 minutes longer.
  9. Add beef stock, thyme, bay leaf and lamb back into the pot, allow to simmer for 30 minutes.
  10. While the Dutch oven is simmering, place a medium-sized sauté pan over medium-high heat, add 2 tablespoons of olive oil to the pan.
  11. Once the pan is preheated, add the carrots, bell peppers and remaining Ras Al Hanout and sorghum flour. Sauté until tender, about 5 minutes.
  12. Add the diced tomato to the pan and cook until the tomato breaks down and coats the other ingredients, about 3-5 minutes.
  13. Remove from heat and pour the vegetables into the pot with the lamb, add the potatoes to the pot with the lamb.
  14. Allow to simmer for 45 minutes, skimming off any fat that rises to the top.
  15. Taste and season with salt to taste.
  16. Hold warm for serving.

Sorghum Pancake Instructions:

  1. Whisk the flour and kosher salt in a large bowl.
  2. Mix in the water. You may need more or less depending on your flour. Whisk to remove any clumps. The mixture should be smooth and have the texture of a thin pancake batter.
  3. Place a non-stick pan over medium-high heat and lightly spray with non-stick spray.
  4. Once the pan is preheated, scoop or pour ½ cup of the batter into the pan, banging the pan to flatten the pancake and rotating to assure a flat even pancake shape is achieved.
  5. Cook until the pancake is browned and cooked most of the way through, about 3 minutes
  6. Flip and finish cooking the second side until lightly browned and warm.

Assembly Steps:

  1. Place 2 sorghum pancakes onto a large plate or into a large bowl.
  2. Pour 1 cup of leksour over top of the pancakes and serve warm.

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