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Boulaghmane: recipe illustration
Meat

Boulaghmane

Boulaghmane is a Mauritanian stew of lamb or beef slowly simmered with vegetables and a fragrant tomato sauce. It is served piping hot over rice, often on festive days and with family.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into pieces and brown it over high heat in the oil, with a pinch of salt, for 5 minutes.
  2. Add the thinly sliced onions and let them melt over medium heat until golden, about 8 minutes.
  3. Stir in the tomato paste and the peeled, grated tomatoes, then let it reduce for 5 minutes while stirring.
  4. Add the crushed garlic, cumin, paprika, pepper and the whole chili, then pour in the hot water.
  5. Cover and let it simmer over low heat for 1 hour, until the meat is tender.
  6. Add the carrots and potato cut into large cubes, plus the cauliflower if you're using it, and cook for another 20 minutes.
  7. Adjust the seasoning; the sauce should be smooth and creamy. Serve with the white rice cooked separately.

Variations and tips

Beef version. Replace the lamb with beef chuck, which needs about 30 minutes more cooking time.

Using what's available. If you can't find fresh green chili, use a pinch of cayenne pepper in the sauce.

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Original Ecomely recipe.