Chadian Lamb and Rice Pilaf (Riz Pilaf à l'Agneau)
A fragrant and flavorful rice pilaf cooked with tender pieces of lamb, aromatic spices, and vegetables, often served as a celebratory dish.
🧂 Ingredients
- 500 g Lamb shoulder(cut into 1-inch cubes)
- 2 cups Basmati rice(rinsed and drained)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 medium Tomatoes(diced)
- 4 cups Vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 0.5 tsp Turmeric powder
- 1 small Cinnamon stick
- 1 leaf Bay leaf
- 3 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them.
💡 Tip: Be careful not to burn the seeds. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 3
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in diced carrots and tomatoes, cooking for 5 minutes until slightly softened. Add tomato paste and cook for 1-2 minutes, stirring constantly.
- 5
Return the lamb to the pot. Add the rinsed rice, ground cumin and coriander, turmeric, cinnamon stick, bay leaf, salt, and pepper. Stir to combine.
💡 Tip: Ensure the rice is evenly coated with the spices and aromatics. - 6
Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during cooking to maintain steam. - 7
Let the pilaf rest, covered, for 10 minutes off the heat before fluffing with a fork. Garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓For a richer flavor, use lamb broth instead of vegetable broth.
- ✓Adjust the spices to your preference. A pinch of cardamom can add another layer of aroma.
- ✓Ensure the rice is thoroughly rinsed to remove excess starch, which can make the pilaf gummy.
🔄 Variations
- Add dried fruits like raisins or apricots for a touch of sweetness.
- Incorporate other vegetables such as peas or bell peppers.
- Serve with a side of yogurt or a simple salad.