Jollof Rice with Lamb is a traditional Malian recipe for a classic one-pot dish of lamb and vegetables in a tomato and hot chilli sauce with rice. The full recipe is presented here and I hope you enjoy this classic Malian version of: Jollof Rice with Lamb.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
3 large tomatoes, blanched, peeled and mashed
2 tbsp tomato paste
1 large onion, sliced
1 large onion, chopped
2 hot chillies, finely chopped
60ml groundnut oil
2 garlic cloves, sliced
450g lamb cut into 3cm cubes
salt and pepper to taste
200g cooked rice
300g vegetables (cabbage, turnip, carrot etc)
Method:
Combine the tomatoes and tomato paste and set aside. Brush the sliced onions with oil then grill for about 3 minutes, or until just browned. Mix the onions with the chillies and pound to a paste in a pestle and mortar.
Fry the chopped onion in oil until golden then add the garlic and meat and fry until the lamb is browned on all side. Reduce the heat to a simmer and stir in the tomato mixture before adding the onion and chilli mixture. Season with salt and pepper and add some 125ml water and the vegetables. Stir well and allow to simmer on very low heat for some 45 minutes, or until the meat is cooked. Stir-in the rice and allow to warm for 5 minutes before serving.
