Foura et Ragout de Mouton d’Agadez (Saharan Spiced Lamb & Potato Braise) – Authentic Niger Recipe
From the caravan crossroads of Agadez: fragrant cumin-and-ginger braised lamb with tender potatoes.
- Country of Origin
- 🇳🇪 Niger (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender lamb or beef cubes, Quartered potatoes and carrots, Rich tomato and onion gravy, Toasted cumin, Coriander
Ingredients for Foura et Ragout de Mouton d’Agadez (Saharan Spiced Lamb & Potato Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or beef cubes, prepped into bite-sized pieces
- 1.5 cups quartered potatoes and carrots, washed and trimmed
- 1 cup rich tomato and onion gravy
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Niger seasoning (coriander, ginger, garlic, Saharan thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef cubes for 5 minutes.
- Add minced onion, garlic, toasted cumin, and coriander, ginger, garlic, Saharan thyme, stirring for 2 minutes until deeply aromatic.
- Add quartered potatoes and carrots and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in rich tomato and onion gravy right before serving warm.