Jollof Rice with Lamb RecipeOrigin: Mali Period: Traditional |
Ingredients:
3 large tomatoes, blanched, peeled and mashed 
Jollof Rice with Lamb Preparation:Method:Combine the tomatoes and tomato paste and set aside. Brush the sliced onions with oil then grill for about 3 minutes, or until just browned. Mix the onions with the chillies and pound to a paste in a pestle and mortar. Fry the chopped onion in oil until golden then add the garlic and meat and fry until the lamb is browned on all side. Reduce the heat to a simmer and stir in the tomato mixture before adding the onion and chilli mixture. Season with salt and pepper and add some 125ml water and the vegetables. Stir well and allow to simmer on very low heat for some 45 minutes, or until the meat is cooked. Stir-in the rice and allow to warm for 5 minutes before serving. |
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