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.
En original opskrift af Forkin
- Tid i alt
- 2 t.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 700 glamb shoulder, cut into 2-inch pieces
- 1 stk.yellow onion, chopped
- 4 fedgarlic, minced
- 1 spsk.ginger, grated
- 3 spsk.tomato paste
- 400 gcanned diced tomatoes, undrained
- 4 kopwater
- 3 spsk.peanut oil
- 2 stk.carrot, peeled and cut into large chunks
- 2 stk.potato, peeled and quartered
- 1 stk.eggplant, cut into large chunks
- 200 gcabbage, cut into wedges
- 2 koprice, rinsed
- 1 stk.scotch bonnet chili, whole, pierced(valgfrit)
- 1 tsk.salt
- 0,5 tsk.black pepper
garnish
- 1 stk.bell pepper, sliced, for garnish(valgfrit)
- 2 spsk.fresh parsley, chopped, for garnish(valgfrit)
Udstyr
large pot · knife
Fremgangsmåde
Trin for trin
- 1
Season the lamb shoulder pieces generously with salt and black pepper.
Ca. 5 min.
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 1 min.
- 3
Sear the lamb in batches until browned on all sides, then remove from the pot and set aside.
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 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.
Ca. 45 min.
- 8
Add the carrots, potatoes, eggplant, cabbage, and optional scotch bonnet chili to the pot.
Ca. 2 min.
Kokkens note: 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.
Ca. 20 min.
- 10
Carefully remove the lamb and vegetables from the pot and set them aside, keeping them warm.
Ca. 2 min.
Kokkens note: Leave the cooking liquid in the pot.
- 11
Add the rinsed rice to the remaining cooking liquid in the pot, ensuring it is submerged.
Ca. 1 min.
Kokkens note: 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 2 min.
- 14
Serve hot, garnished with sliced bell pepper and fresh parsley if desired.
Bevar den gode smag
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.