Thiébou Yapp (Senegalese Lamb and Rice)
Thiébou Yapp is a hearty and flavorful Senegalese dish, featuring tender lamb cooked with vegetables and rice in a rich tomato sauce. It's a comforting one-pot meal that showcases the vibrant flavors of West African cuisine.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 glamb shoulder, cut into 2-inch (5.1 cm) pieces
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 1 tbspginger, grated
- 3 tbsptomato paste
- 400 gcanned diced tomatoes, undrained
- 4 cupwater
- 3 tbsppeanut oil
- 2 pcscarrot, peeled and cut into large chunks
- 2 pcspotato, peeled and quartered
- 1 pcseggplant, cut into large chunks
- 200 gcabbage, cut into wedges
- 2 cuprice, rinsed
- 1 pcsscotch bonnet chili, whole, pierced(optional)
- 1 tspsalt
- 0.5 tspblack pepper
garnish
- 1 pcsbell pepper, sliced, for garnish(optional)
- 2 tbspfresh parsley, chopped, for garnish(optional)
Equipment
large pot · knife
The method
Step by step
- 1
Season the lamb shoulder pieces generously with salt and black pepper.
About 5 min
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
- 3
Sear the lamb in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure good browning.
- 4
Add the yellow onion to the pot and cook until softened, about 5 minutes.
About 5 min
Cook’s note: Scrape up any browned bits from the bottom of the pot.
- 5
Stir in the garlic, ginger, and tomato paste, cooking for another 2-3 minutes until fragrant.
About 3 min
Cook’s note: Cooking the tomato paste helps deepen its flavor.
- 6
Pour in the canned diced tomatoes and water, then return the seared lamb to the pot.
About 2 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to tenderize the lamb.
About 45 min
- 8
Add the carrots, potatoes, eggplant, cabbage, and optional scotch bonnet chili to the pot.
About 2 min
Cook’s note: If you prefer less spice, omit the chili or remove it before serving.
- 9
Continue simmering, covered, for another 20 minutes, or until the vegetables are tender.
About 20 min
- 10
Carefully remove the lamb and vegetables from the pot and set them aside, keeping them warm.
About 2 min
Cook’s note: Leave the cooking liquid in the pot.
- 11
Add the rinsed rice to the remaining cooking liquid in the pot, ensuring it is submerged.
About 1 min
Cook’s note: Add a little more water if needed to just cover the rice.
- 12
Cover the pot and cook the rice over low heat for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
About 20 min
Cook’s note: Avoid lifting the lid too often to allow the rice to steam properly.
- 13
Once the rice is cooked, return the lamb and vegetables to the pot, gently mixing them with the rice.
About 2 min
- 14
Serve hot, garnished with sliced bell pepper and fresh parsley if desired.
Keep it good
Store leftover Thiébou Yapp in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat with a splash of water, or in the microwave until warmed through.
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