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人分
Cuisine: senegalese, west_african
Ingredients: 700 g lamb shoulder cut into 2-inch pieces; 1 個 yellow onion chopped; 4 片 garlic minced; 1 大さじ ginger grated; 3 大さじ tomato paste; 400 g canned diced tomatoes undrained; 4 カップ water; 3 大さじ peanut oil; 2 個 carrot peeled and cut into large chunks; 2 個 potato peeled and quartered; 1 個 eggplant cut into large chunks; 200 g cabbage cut into wedges; 2 カップ rice rinsed; 1 個 scotch bonnet chili whole, pierced (お好みで); 1 個 bell pepper sliced, for garnish (お好みで); 2 大さじ fresh parsley chopped, for garnish (お好みで); 1 小さじ salt; 0.5 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 2 時間
人数: 4
難易度: 普通

グルテンフリー

アレルゲン情報： ピーナッツを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

700 glamb shoulder, cut into 2-inch pieces
1 個yellow onion, chopped
4 片garlic, minced
1 大さじginger, grated
3 大さじtomato paste
400 gcanned diced tomatoes, undrained
4 カップwater
3 大さじpeanut oil
2 個carrot, peeled and cut into large chunks
2 個potato, peeled and quartered
1 個eggplant, cut into large chunks
200 gcabbage, cut into wedges
2 カップrice, rinsed
1 個scotch bonnet chili, whole, pierced(お好みで)
1 小さじsalt
0.5 小さじblack pepper

garnish

1 個bell pepper, sliced, for garnish(お好みで)
2 大さじfresh parsley, chopped, for garnish(お好みで)

調理器具

large pot · knife

作り方

手順

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

おいしく保存

保存方法

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

温め直し

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