Ragout d'Agneau Nigerien (Nigerien Lamb and Vegetable Stew)
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The Tale of Ragout d'Agneau Nigerien (Nigerien Lamb and Vegetable Stew)
Ragoût d'agneau reflects two threads in Nigerien cooking: lamb's central place in the Sahel's Tuareg and Fulani pastoralist traditions, and the French ragout technique inherited from the colonial period. Lamb is prized for celebratory meals across Niger, making this stew a natural centerpiece for gatherings.
Ingredients
Scale:· 6 servings
- 1 kg lamb shoulder, cut into chunks
- 3 tablespoons peanut oil
- 2 onions, chopped
- 4 tomatoes, chopped
- 2 tablespoons tomato paste
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 chili pepper, whole
- Salt and pepper to taste
Instructions
- 1Heat the peanut oil in a heavy pot and brown the lamb pieces on all sides.
- 2Add the onions and garlic and cook until softened and fragrant.
- 3Stir in the tomato paste and chopped tomatoes, cooking until they break down into a thick sauce.
- 4Add the ginger, whole chili, salt, and pepper, then pour in enough water to just cover the meat.
- 5Cover and simmer gently for 40 minutes until the lamb is nearly tender.
- 6Add the carrots and potatoes and continue simmering for 20-25 minutes until the vegetables and meat are fully tender.
- 7Remove the whole chili before serving, and adjust seasoning.
- 8Serve hot over rice or with tuwo.
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