Mouton targui

Pieces of marinated lamb, seared then slow-cooked covered in their own juices, with onions, tomato, and spices, following the principle of a braised stew served in Niger under the name mouton targui.

Ingredients

• 1.5 kg lamb with bones (shoulder, neck, or leg), in large pieces
• 3 large onions, sliced
• 2 ripe tomatoes, quartered
• 4 cloves garlic, crushed
• 1 piece fresh ginger, 3 cm, grated
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin (optional)
• 1 tablespoon lemon juice or vinegar
• 2 tablespoons oil
• 1 to 2 whole fresh chilies (optional)
• 1 teaspoon salt, to adjust
• 100 ml hot water, only if necessary

Preparation

Remove excess fat from the lamb pieces and pat them dry with paper towels.

Mix garlic, ginger, pepper, cumin, lemon juice, salt, and 1 tablespoon oil. Coat the meat, cover, and marinate for 1 hour in the refrigerator (or overnight).

Heat the remaining oil in a heavy-bottomed pot. Sear the meat in batches, 2 to 3 minutes per side, until browned. Set aside.

Lower the heat. Spread half of the onions at the bottom of the pot, place the meat and its juices, then cover with the remaining onions, tomatoes, and whole chilies.

Seal tightly with a heavy lid, adding a sheet of aluminum foil between the pot and the lid if needed. Cook over very low heat for 1 hour 45 minutes to 2 hours, without opening during the first hour.

After 1 hour, quickly check the bottom: if the preparation starts to stick, add a little hot water (up to 100 ml) and close immediately.

Check for doneness: the meat should easily separate from the bone. If the juice is too abundant, reduce it uncovered for 5 to 10 minutes.

Skim the fat from the surface with a spoon, adjust salt, and serve very hot with wheat couscous, bread, or rice.