Fakoye de Tombouctou (Northern Malian Charred Herb & Lamb Stew) – Authentic Mali Recipe

Ingredients for Fakoye de Tombouctou (Northern Malian Charred Herb & Lamb Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender lamb or beef cubes, prepped into bite-sized pieces
• 1.5 cups dark aromatic jute/coriander herb sauce, washed and trimmed
• 1 cup steamed rice or millet couscous
• 1 medium onion and 3 cloves garlic, finely minced with toasted coriander
• 1.5 tbsp traditional Mali seasoning (garlic, sweet dates/onion balance, clarified butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef cubes for 5 minutes.
2. Add minced onion, garlic, toasted coriander, and garlic, sweet dates/onion balance, clarified butter, stirring for 2 minutes until deeply aromatic.
3. Add dark aromatic jute/coriander herb sauce and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed rice or millet couscous right before serving warm.