Thieb with Lamb by @niangcook

N/A
Medium

6 servings

🐑

1 kg

Lamb Shoulder

🧄

4 cloves

Garlic

🧅

1 stalk

Spring Onion

🫚

15 g

Ginger

🌶️

1

Vegetarian Chili Pepper

⚫

15 ml

Black Peppercorns

🧅

450 g

Onion

🧅

2

Onion

🟡

15 ml

Mustard

🟥

2.5 ml

Paprika

🟨

2.5 ml

Turmeric

🧂

5 g

Salt

🍃

1

Bay Leaf

💧

1 l

Water

🍚

420 g

Rice

🫗

45 ml

Oil

Preparation Steps

  1. Step 1/13

    Peel the garlic and ginger, then roughly chop the spring onion and vegetarian pepper.

    garlic cloves
    fresh ginger
    spring onion
    vegetarian pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Blend the garlic, ginger, spring onion, vegetarian pepper, and black peppercorns into a coarse aromatic paste.

    garlic cloves
    fresh ginger
    spring onion
    vegetarian pepper
    black peppercorns
    🥤blender

  3. Step 3/13

    Cut the lamb shoulder into large serving pieces and rub it with the aromatic paste, mustard, paprika, turmeric, and salt.

    lamb shoulder
    Dijon mustard
    paprika
    ground turmeric
    salt
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  4. Step 4/13

    Slice the 2 onions intended for the sauce and keep the remaining onion separate for the rice.

    onion
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Heat the neutral cooking oil in a large pot over medium-high heat and brown the seasoned lamb on all sides.

    neutral cooking oil
    lamb shoulder
    🥄wooden spoon

  6. Step 6/13

    Add the 2 sliced sauce onions and cook them with the lamb until deeply caramelized.

    onion
    lamb shoulder
    🥄wooden spoon

  7. Step 7/13

    Pour in the 1 l water and add the bay leaf, then bring the pot to a simmer.

    water
    bay leaf
    🥛measuring jug
    🥄wooden spoon

  8. Step 8/13

    Cover the pot and simmer the lamb until tender, about 45 minutes.

    lamb shoulder

  9. Step 9/13

    Remove the tender lamb pieces and reserve them, then taste the broth and adjust the salt if needed.

    lamb shoulder
    salt
    🥄wooden spoon

  10. Step 10/13

    Add the remaining sliced onion and the 420 g rice to the broth, then stir once to distribute it evenly.

    onion
    rice
    🥄wooden spoon

  11. Step 11/13

    Arrange the reserved lamb over the rice and cover the pot tightly.

    lamb shoulder
    rice
    🥄wooden spoon

  12. Step 12/13

    Cook over low heat until the rice absorbs the broth and is tender, about 25 minutes.

    rice

  13. Step 13/13

    Rest the thieb covered for 10 minutes, then serve the rice and lamb together on a large platter.

    rice
    lamb shoulder
    🍽️serving platter
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Aromatics, Spices, Seasonings, Herbs, Liquids, Grains

Ingredients

Lamb shoulder, Garlic, Spring onion, Ginger, Vegetarian chili pepper, Black peppercorns, Onion, Mustard, Paprika, Turmeric, Salt, Bay leaf, Water, Rice, Oil

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Nut-free, Low-sugar

Calories

690 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 61g, Fat: 30g, Fiber: 3g

Nutritional Information

Minerals

Iron: 4.1mg, Potassium: 520mg, Sodium: 520mg, Zinc: 5.2mg

Vitamins

Vitamin B12: 2.2µg, Vitamin B6: 0.5mg, Vitamin C: 8mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, blender, wooden spoon, measuring jug, measuring spoons, serving platter

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Fluffy, Moist, Caramelized

Flavors

Savory, Spiced, Aromatic, Peppery, Rich, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Cool quickly,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Freeze in airtight portions,Thaw in the fridge before reheating)