🧂 Ingredients
- 1 kg Lamb(shoulder or leg, cut into large cubes)
- 2 cups Rice(broken rice or jasmine rice)
- 2 large Onions(chopped)
- 150 g Tomato paste
- 6 cloves Garlic(minced)
- 1 bunch Parsley(chopped)
- 1-2 small Chili pepper(finely chopped or whole (optional))
- 3 medium Carrots(peeled and cut into chunks)
- 2 medium Sweet potatoes(peeled and cut into chunks)
- 1/4 head Cabbage(cut into wedges)
- 1 small Eggplant(cut into thick slices)
- 4 tablespoons Palm oil or vegetable oil
- 10 cups Water(or as needed)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Season lamb cubes with salt and pepper. In a large pot, heat oil over medium-high heat. Brown the lamb on all sides. Remove lamb and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic, chopped parsley, and chili pepper (if using). Cook for 1 minute until fragrant.
- 4
Add tomato paste and cook, stirring, for 2-3 minutes until it darkens slightly.
- 5
Add water to the pot, scraping up any browned bits. Bring to a boil.
- 6
Return the browned lamb to the pot. Add the carrots, sweet potatoes, cabbage, and eggplant. Season with salt and pepper.
- 7
Reduce heat to low, cover, and simmer for about 1 hour, or until lamb is tender.
- 8
Remove the vegetables and lamb from the pot and set aside. Strain the broth, discarding solids. Return the broth to the pot.
- 9
Bring the broth to a boil. Add the rice and cook, covered, for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- 10
Serve the rice topped with the lamb and vegetables, with some of the rich broth on the side.
💡 Pro Tips
- ✓For a more authentic flavor, use dried fish (like thioff or hake) added during the vegetable cooking stage.
- ✓Ensure the vegetables are cooked until tender but not mushy.
- ✓The quality of the rice is important; broken rice is traditional for its ability to absorb flavor.
🔄 Variations
- Use beef or chicken instead of lamb.
- Add other root vegetables like cassava or yuca.