Savor the Sahel (Thiébou Djolof Lamb)

Thiébou Djolof is the national dish of Senegal, a flavorful and aromatic rice dish that is a staple in Senegalese cuisine. This recipe puts a twist on the traditional Thiébou Djolof by using lamb as the protein, adding a rich and savory flavor to the dish. Savor the Sahel with this delicious and hearty meal!

Gluten Free Dairy Free Main Course Senegalese Senegalese Cuisine Lamb Rice One Pot Meal
Savor the Sahel (Thiébou Djolof Lamb)

Ingredients

  • 2 lbs lamb, cut into chunks
  • 2 cups rice
  • 1 onion, chopped
  • 3 tomatoes, diced
  • 1/2 cup tomato paste
  • 4 cups water
  • 1/4 cup vegetable oil
  • 1 scotch bonnet pepper, whole
  • 1 cup cabbage, chopped
  • 1 cup carrots, sliced
  • 1 cup eggplant, diced
  • 1 cup cassava, peeled and cut into chunks
  • 1 cup pumpkin, peeled and cut into chunks
  • 1 tbsp garlic, minced
  • 1 tbsp parsley, chopped
  • 1 tbsp thyme
  • Salt and pepper to taste

Instructions

  1. Season the lamb with salt, pepper, and half of the garlic. In a large pot, heat the vegetable oil over medium heat and brown the lamb on all sides. Remove the lamb from the pot and set aside.
  2. In the same pot, add the remaining garlic and chopped onion. Sauté until the onion is translucent.
  3. Add the tomato paste and diced tomatoes to the pot, and cook for 5 minutes, stirring occasionally.
  4. Return the lamb to the pot and add 4 cups of water. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
  5. Stir in the rice, scotch bonnet pepper, cabbage, carrots, eggplant, cassava, and pumpkin. Season with thyme, salt, and pepper. Cover the pot and let it simmer for another 20 minutes, or until the rice and vegetables are tender.
  6. Garnish with chopped parsley before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
55g
Protein
25g
Fat
15g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Wooden spoon

Tools

Chef's knife Cooking spoon Vegetable peeler

Serving suggestions

Serve the Thiébou Djolof Lamb with a side of traditional Senegalese salad and a refreshing glass of bissap (hibiscus) juice.

Tips & tricks

For a spicier kick, you can add more scotch bonnet pepper to the dish. Adjust the amount according to your heat preference.

Cost

$25