Spicy Senegal (Thiébou Kethiakh Lamb)

Thiébou Kethiakh Lamb is a flavorful and spicy Senegalese dish that is sure to tantalize your taste buds. This traditional Senegalese recipe features tender lamb, aromatic spices, and a rich tomato-based sauce, all served over fragrant jasmine rice. Get ready to embark on a culinary journey to Senegal with this delicious and satisfying dish!

Gluten Free Dairy Free Main Course Senegalese Senegalese Cuisine Lamb Spicy
Spicy Senegal (Thiébou Kethiakh Lamb)

Ingredients

  • 2 lbs lamb, cut into chunks
  • 2 cups jasmine rice
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, chopped
  • 1/4 cup tomato paste
  • 1/4 cup vegetable oil
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 4 cups water

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and scotch bonnet pepper, and sauté until the onions are translucent.
  2. Add the lamb chunks to the pot and brown on all sides.
  3. Stir in the diced tomatoes, tomato paste, ground ginger, black pepper, cayenne pepper, and salt. Cook for 5 minutes, stirring occasionally.
  4. Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 45 minutes.
  5. While the lamb is simmering, rinse the jasmine rice under cold water until the water runs clear. Drain the rice and set aside.
  6. After 45 minutes, add the rice to the pot with the lamb. Cover and cook for an additional 15 minutes, or until the rice is tender and the lamb is fully cooked.
  7. Once done, fluff the rice with a fork and serve the Thiébou Kethiakh Lamb hot.

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
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large pot Cooking spoon Cutting board Knife Measuring cups and spoons

Tools

Stove

Serving suggestions

Thiébou Kethiakh Lamb is traditionally served with a side of fresh salad or steamed vegetables. It pairs well with a glass of fruity red wine or a refreshing hibiscus drink.

Tips & tricks

For an extra kick of heat, you can add more scotch bonnet pepper or cayenne pepper to suit your spice preference.

Cost

$25