Main CourseDinner

Thiébou Yapp (Senegalese Lamb and Rice)

Name: Thiébou Yapp (Senegalese Lamb and Rice)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 racions
Cuisine: senegalese, west_african
Ingredients: 700 g lamb shoulder cut into 2-inch pieces; 1 u yellow onion chopped; 4 gra garlic minced; 1 cs ginger grated; 3 cs tomato paste; 400 g canned diced tomatoes undrained; 4 tassa water; 3 cs peanut oil; 2 u carrot peeled and cut into large chunks; 2 u potato peeled and quartered; 1 u eggplant cut into large chunks; 200 g cabbage cut into wedges; 2 tassa rice rinsed; 1 u scotch bonnet chili whole, pierced (opcional); 1 u bell pepper sliced, for garnish (opcional); 2 cs fresh parsley chopped, for garnish (opcional); 1 ct salt; 0,5 ct black pepper

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.

Una recepta original de Forkin

Temps total: 2 h
Racions: 4
Dificultat: Mitjana

Sense gluten

Informació sobre al·lèrgens: pot contenir cacauets. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

700 glamb shoulder, cut into 2-inch pieces
1 uyellow onion, chopped
4 gragarlic, minced
1 csginger, grated
3 cstomato paste
400 gcanned diced tomatoes, undrained
4 tassawater
3 cspeanut oil
2 ucarrot, peeled and cut into large chunks
2 upotato, peeled and quartered
1 ueggplant, cut into large chunks
200 gcabbage, cut into wedges
2 tassarice, rinsed
1 uscotch bonnet chili, whole, pierced(opcional)
1 ctsalt
0,5 ctblack pepper

garnish

1 ubell pepper, sliced, for garnish(opcional)
2 csfresh parsley, chopped, for garnish(opcional)

Estris

large pot · knife

Elaboració

Pas a pas

1
Season the lamb shoulder pieces generously with salt and black pepper.
Uns 5 min
2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 1 min
3
Sear the lamb in batches until browned on all sides, then remove from the pot and set aside.
Uns 10 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to tenderize the lamb.
Uns 45 min
8
Add the carrots, potatoes, eggplant, cabbage, and optional scotch bonnet chili to the pot.
Uns 2 min
Nota de cuina: 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.
Uns 20 min
10
Carefully remove the lamb and vegetables from the pot and set them aside, keeping them warm.
Uns 2 min
Nota de cuina: Leave the cooking liquid in the pot.
11
Add the rinsed rice to the remaining cooking liquid in the pot, ensuring it is submerged.
Uns 1 min
Nota de cuina: 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.
Uns 20 min
Nota de cuina: 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.
Uns 2 min
14
Serve hot, garnished with sliced bell pepper and fresh parsley if desired.

Conservació

Com conservar-ho

Store leftover Thiébou Yapp in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat with a splash of water, or in the microwave until warmed through.