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.
Izvirni recept avtorja Forkin
- Skupni čas
- 2 h
- Porcije
- 4
- Zahtevnost
- Srednje
Informacije o alergenih: lahko vsebuje arašidi. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 700 glamb shoulder, cut into 2-inch pieces
- 1 kosyellow onion, chopped
- 4 strokgarlic, minced
- 1 žlicaginger, grated
- 3 žlicatomato paste
- 400 gcanned diced tomatoes, undrained
- 4 skodelicawater
- 3 žlicapeanut oil
- 2 koscarrot, peeled and cut into large chunks
- 2 kospotato, peeled and quartered
- 1 koseggplant, cut into large chunks
- 200 gcabbage, cut into wedges
- 2 skodelicarice, rinsed
- 1 kosscotch bonnet chili, whole, pierced(neobvezno)
- 1 žličkasalt
- 0,5 žličkablack pepper
garnish
- 1 kosbell pepper, sliced, for garnish(neobvezno)
- 2 žlicafresh parsley, chopped, for garnish(neobvezno)
Oprema
large pot · knife
Postopek
Korak za korakom
- 1
Season the lamb shoulder pieces generously with salt and black pepper.
Približno 5 min
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Približno 1 min
- 3
Sear the lamb in batches until browned on all sides, then remove from the pot and set aside.
Približno 10 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 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.
Približno 45 min
- 8
Add the carrots, potatoes, eggplant, cabbage, and optional scotch bonnet chili to the pot.
Približno 2 min
Kuharjeva opomba: 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.
Približno 20 min
- 10
Carefully remove the lamb and vegetables from the pot and set them aside, keeping them warm.
Približno 2 min
Kuharjeva opomba: Leave the cooking liquid in the pot.
- 11
Add the rinsed rice to the remaining cooking liquid in the pot, ensuring it is submerged.
Približno 1 min
Kuharjeva opomba: 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.
Približno 20 min
Kuharjeva opomba: 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.
Približno 2 min
- 14
Serve hot, garnished with sliced bell pepper and fresh parsley if desired.
Pravilno shranjevanje
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.