Thiébou Yapp (Senegalese Lamb and Rice)
Thiébou Yapp is a hearty and flavorful Senegalese dish, featuring tender lamb cooked with vegetables and rice in a rich tomato sauce. It's a comforting one-pot meal that showcases the vibrant flavors of West African cuisine.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 2 س
- عدد الحصص
- 4
- الصعوبة
- متوسطة
معلومات مسببات الحساسية: قد تحتوي على فول سوداني. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 700 glamb shoulder, cut into 2-inch pieces
- 1 قطعةyellow onion, chopped
- 4 فصgarlic, minced
- 1 ملعقة كبيرةginger, grated
- 3 ملعقة كبيرةtomato paste
- 400 gcanned diced tomatoes, undrained
- 4 كوبwater
- 3 ملعقة كبيرةpeanut oil
- 2 قطعةcarrot, peeled and cut into large chunks
- 2 قطعةpotato, peeled and quartered
- 1 قطعةeggplant, cut into large chunks
- 200 gcabbage, cut into wedges
- 2 كوبrice, rinsed
- 1 قطعةscotch bonnet chili, whole, pierced(اختياري)
- 1 ملعقة صغيرةsalt
- 0.5 ملعقة صغيرةblack pepper
garnish
- 1 قطعةbell pepper, sliced, for garnish(اختياري)
- 2 ملعقة كبيرةfresh parsley, chopped, for garnish(اختياري)
الأدوات
large pot · knife
طريقة التحضير
خطوة بخطوة
- 1
Season the lamb shoulder pieces generously with salt and black pepper.
حوالي 5 د
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
حوالي 1 د
- 3
Sear the lamb in batches until browned on all sides, then remove from the pot and set aside.
حوالي 10 د
ملاحظة الطاهي: Do not overcrowd the pot; sear in batches to ensure good browning.
- 4
Add the yellow onion to the pot and cook until softened, about 5 minutes.
حوالي 5 د
ملاحظة الطاهي: Scrape up any browned bits from the bottom of the pot.
- 5
Stir in the garlic, ginger, and tomato paste, cooking for another 2-3 minutes until fragrant.
حوالي 3 د
ملاحظة الطاهي: Cooking the tomato paste helps deepen its flavor.
- 6
Pour in the canned diced tomatoes and water, then return the seared lamb to the pot.
حوالي 2 د
- 7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to tenderize the lamb.
حوالي 45 د
- 8
Add the carrots, potatoes, eggplant, cabbage, and optional scotch bonnet chili to the pot.
حوالي 2 د
ملاحظة الطاهي: If you prefer less spice, omit the chili or remove it before serving.
- 9
Continue simmering, covered, for another 20 minutes, or until the vegetables are tender.
حوالي 20 د
- 10
Carefully remove the lamb and vegetables from the pot and set them aside, keeping them warm.
حوالي 2 د
ملاحظة الطاهي: Leave the cooking liquid in the pot.
- 11
Add the rinsed rice to the remaining cooking liquid in the pot, ensuring it is submerged.
حوالي 1 د
ملاحظة الطاهي: Add a little more water if needed to just cover the rice.
- 12
Cover the pot and cook the rice over low heat for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
حوالي 20 د
ملاحظة الطاهي: Avoid lifting the lid too often to allow the rice to steam properly.
- 13
Once the rice is cooked, return the lamb and vegetables to the pot, gently mixing them with the rice.
حوالي 2 د
- 14
Serve hot, garnished with sliced bell pepper and fresh parsley if desired.
حافظ على جودتها
Store leftover Thiébou Yapp in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat with a splash of water, or in the microwave until warmed through.