Recipe
Leksour (Lamb Stew with Sorghum Pancakes)
https://www.sorghumcheckoff.com/recipes/leksour-lamb-stew-with-sorghum-pancakes/
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.
To ensure food safety, the USDA recommends cooking lamb to an internal temperature of 145°F, followed by a 3-minute rest.
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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:
- Preheat the oven to 350°F.
- 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.
- Pre-heat a large Dutch oven over high heat, add 2 tablespoons of olive oil to the pan.
- Once the Dutch oven has preheated, sear the meat in the pan until browned, turning to sear evenly on all sides.
- Once the lamb is browned, remove the meat from the pan and set aside.
- 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
- Next, add garlic & tomato paste, reduce the heat to medium and cook until the tomato paste reaches a deep brick red.
- Stir in 2 tablespoons of whole-grain sorghum flour and cook for 2 minutes longer.
- Add beef stock, thyme, bay leaf and lamb back into the pot, allow to simmer for 30 minutes.
- 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.
- Once the pan is preheated, add the carrots, bell peppers and remaining Ras Al Hanout and sorghum flour. Sauté until tender, about 5 minutes.
- Add the diced tomato to the pan and cook until the tomato breaks down and coats the other ingredients, about 3-5 minutes.
- Remove from heat and pour the vegetables into the pot with the lamb, add the potatoes to the pot with the lamb.
- Allow to simmer for 45 minutes, skimming off any fat that rises to the top.
- Taste and season with salt to taste.
- Hold warm for serving.
Sorghum Pancake Instructions:
- Whisk the flour and kosher salt in a large bowl.
- 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.
- Place a non-stick pan over medium-high heat and lightly spray with non-stick spray.
- 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.
- Cook until the pancake is browned and cooked most of the way through, about 3 minutes
- Flip and finish cooking the second side until lightly browned and warm.
Assembly Steps:
- Place 2 sorghum pancakes onto a large plate or into a large bowl.
- Pour 1 cup of leksour over top of the pancakes and serve warm.
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