Mouton Yassa
(Mutton Yassa) Recipe
Origin: Senegal Period: Traditional
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This is the lamb/mutton version of the famous Senegalese Yassa dish (the most well known version being Poulet Yassa though it can also be made with fish (poisson).
Ingredients:
1kg mutton or lamb or goat meat, cut into strips
120ml groundnut oil
4 onions, sliced
8 tbsp lemon juice
1 bayleaf
2 tbsp Dijon mustard
1 Maggi cube (or 1 fish stock cube with 1/4 tsp coriander and 1/4 tsp cumin) or Soy Sauce
1 chilli, finely chopped
cayenne pepper, salt and black pepper to taste
limes and salt to wash the meat
Mouton Yassa
(Mutton Yassa) Preparation:
Method:Begin by washing the meat. Place in a bowl then add the juice of 2 limes and a generous sprinkling of salt. Toss to combine then place in a colander and rinse under cold, running water (this removes the lanolin from the meat and gives a better flavour). Mix all the remaining ingredients (except the meat) in a large glass bowl to form the marinade. Place the fish in this and ensure it's coated on both sides. Allow to marinate for an hour, turning every twenty minutes or so. Remove the fish from the marinade, but reserve the left-over marinade itself.
You can either cook the meat on a charcoal barbecue (this is generally done with the meat sandwiched in a hinged wire basket) or you can fry the meat in shallow oil. Meanwhile, pour the marinade into a saucepan and bring to a slow boil then reduce to a simmer and cook until thickened.
Place the meat on a bed of boiled rice and cover with the sauce before serving.
Read: Recipe Articles and Reviews
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More Senegalese recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Seafood... More recipes using Chillies... More recipes for Fish...
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