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INGREDIENTS:
* 4 pounds lamb shank cup up into small pieces
* Dry herb and spice mix: 1/2 tsp dry thyme, 1/4 aniseed, 1/2 fennel seeds, 1/2 dry rosemary, 1/2 white pepper, 6 green cardamom pods or 1/4 tsp of powdered form.
* 1 & 1/2 tsp curry powder for entire recipe (use 2/3 tsp for cooking lamb, and rest for Jollof stew)
* 1 & 1/2 tsp vegetable bouillon for entire recipe (use 1/2 for cooking lamb, and rest for Jollof stew)
* 3 gloves garlic finely minced for cooking lamb
* 1/2 tbsp Ginger paste for cooking lamb
* 1/2 tbsp Dijon mustard for cooking lamb
* 3 scotch bonnet chilis without seeds, for entire recipe (use 1 for cooking lamb, and rest for Jollof stew)
* 1 tsp salt for cooking lamb (adjust amount to taste) add salt after marinating lamb, and before cooking. Add 1/2 cup water, and pressure cooking lamb for 30 mins, till tender.
* Roasted vegetable for Jollof stew: 2 red bell peppers, 1 large onion, 1 green bell pepper, 2 scotch bonnet chilis listed above, 4 medium vine tomatoes, pinch of salt, a drizzle of cooking oil) slice all into rings, remove seeds, and speed on a baking pan, roast for 15 mins at 500°f, or, until a visible char is attained. Then, blend till smooth.
Ingredients for Jollof stew:
* 1 cup cooking olive oil
* 2 large onions chopped
* 1/2 cup tomato paste
* 2 heaping tbsp ginger and garlic paste
* 1 bay leaf
* Rest of dry herb and spice blend listed above
* Rest of curry powder
* Rest of bouillon
* Blended roasted vegetables listed above. Rinse blender with 1/4 cup water and add.
* Add lamb broth to stew
* Salt to taste.
Fry stew on low medium heat, stirring periodically, till stew is reduce by half. Then skin oil off, reserve about 2 ladles of stew and incorporate later for added moisture, when Jollof is almost cooked. Use skimmed oil to little fry cooked lamb.
Add washed rice to remainder of stew, toast till moisture is visibly diminished, then add hot water, enough to quote the rice grains (avoid the addition of excessive water, rice grains must not be submerged in liquid, just coated with moisture.
Apply lid, turn heat to low, and cook for 2 mins.
Stir to move bottom to top, and vice versa.
Then, apply a steam trapping sheet, such as parchment paper or foil, and cook on low heat for additional 30 to 35 mins.
Remove lid, add 2 to 3 tbsp butter and rest of stew, for added richness, and moisture.
Garnish lamb with sliced red onion, and basil or any preferred herb.
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