A Must Try Delicious Rice & Onion Sauce with Lamb | A Senegalese-Inspired Dish

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for vegetarians.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika offers a milder flavor while still adding color.

Make Nokoss seasoning by blending bell pepper, red onion, curly parsley, ginger, scotch bonnet, spring onion, garlic, and black peppercorns in a food processor.

Season lamb with 2 tablespoons of Nokoss seasoning, all-purpose seasoning, calabash nutmeg, and 1 tablespoon of Ras El Hanout; mix well and set aside.

Heat vegetable oil in a large pot and add finely sliced onions; let them caramelize slightly.

Add seasoned lamb to the pot and mix with onions, frying for about 2 minutes.

Add soy sauce to the lamb and mix well.

When the meat has browned slightly, add 3 tablespoons of Nokoss seasoning and about 0.5 liters of water to cover the meat; cover the pot and cook until tender.

Remove the meat and place it on a tray to grill.

Season the stock with 2 tablespoons of Nokoss seasoning, smoked paprika, Ras El Hanout, bay leaves, salt, and 0.5 liters of water; bring to a boil for 10 minutes.

Prep the vegetables by cutting carrots into thick rounds and slicing cabbage thinly.

Scoop out about a cup of stock to save for the onion sauce later; add carrots and cabbage to the stock and stir well.

Add rinsed Jasmine rice and drizzle with sweet soy sauce; stir gently and let simmer for about 5 minutes.

Cover the rice with parchment paper and foil; cook on low heat for about 35 minutes.

Make the onion sauce by heating oil in a pan and adding sliced onions, remaining green seasoning, scotch bonnet, black pepper, 2 tablespoons of vinegar, and 3 tablespoons of Dijon mustard; stir and cook for about 3 minutes.

Add grilled lamb and reserved meat stock to the onion sauce; let simmer for 1 minute before adding olives.

Let the sauce simmer for 10 minutes to infuse flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary