Lamb Jollof Rice
Ingredients
Tomato Sauce
¼ cup oil
1 onion, roughly chopped
3 garlic cloves, minced
2 Tbsp ginger, grated
1 red bell pepper, roughly chopped
3 Tbsp habanero sauce
4 jalapeno,chopped
4 red chili, chopped
3 Tbsp habanero sauce
410g tinned tomatoes
240g tomato puree
4 leaves fresh basil
1 Tbsp Worcestershire sauce
Salt and pepper, to taste
The Jollof Rice
500g lamb stewing pieces
Oil for frying
1 onion , fine slices
2 garlic cloves , diced
3 sprig of fresh thyme
1 Tbsp sweet paprika
1 Tbsp Rustenburg chillies or chili flakes
1 Tbsp chicken stock powder + 1 Tbsp vegetable stock powder
Salt to taste
2 cups Akila Jasmine Rice
Method
01
Tomato sauce
Pour oil into a medium pot and heat over medium heat.
02
Tomato sauce
Add the onion, garlic clove, ginger, red bell pepper, jalapeno, red chili pepper, and saute until fragrant
03
Tomato sauce
Add the habanero sauce, tinned tomatoes, tomato puree, fresh basil and Worcestershire sauce and cook for 5 minutes, stirring occasionally.
04
Tomato sauce
Add salt and pepper to taste
05
Tomato sauce
Place all the ingredients into a blender, and blend until smooth.
06
Jollof Rice
Pat the lamb dry and season with salt and pepper.
07
Jollof Rice
Pour the oil in a large pan over medium heat and sear the lamb on all sides, remove from the pan and set aside
08
Jollof Rice
In the same pan, sauté onion and garlic until translucent, add thyme, sweet paprika and chili flakes and cook for a further 2-3 minutes, stirring to avoid burning.
09
Jollof Rice
Once fragrant add chicken stock and vegetable stock and stir, add rice to the mixture and mix well
10
Jollof Rice
Add the lamb and tomato sauce into the rice and stir to combine.
11
Jollof Rice
To retain the steam in the rice, cover the entire surface of the rice with a sheet of aluminum foil and cover the pot with a lid.
12
Jollof Rice
Cook over low heat for 20 minutes, stirring occasionally to ensure the rice cooks evenly and doesn’t burn at the bottom.
13
Jollof Rice
Serve warm with a side of your choice.