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INGREDIENTS:
* 2 cups cured lamb (cut into bite size pieces)
* 1/2 cup water (for cooking cured lamb)
* 5 cups jasmine rice
* 1 large onion (sliced thinly)
* 6 cloves garlic (sliced thinly)
* 1 tablespoon minced ginger
* 8 pettie bell chilis (substitute with 2 habaneros)
* 1 cup spiced oil (left over Ethiopian chicken stew skimmed off oil/ substitute with any oil of your preference)
* 1/2 teaspoon dry rosemary
* 1/2 teaspoon crushed black pepper
* 1 teaspoon curry powder
* 1 teaspoon chicken base (substitute with 1 chicken bouillon cube)
* 4 cups left over beef broth
* 1/2 cup tomato paste
* 1 cup chopped tomatoes
Recipe:
Pour cured lamb and water into pan and place on medium heat with lid on, and cook for 15 mins, till water is evaporated, fat is rendered off, and some of the salt is separated. The salt becomes the seasoning for the dish.
Cook cured lamb till caramelized. Add spiced oil, onions, garlic, ginger, and pettie bell chilis. Stir to combine, and cover pot. Let cook for 5 minutes till a sweet marmalade texture is obtained. Remove lid and add tomato paste, stir to combine and cook for 5 minutes to allow the canned flavor in tomato paste to be cooked out. Add chopped tomatoes and stir, let cook for 5 minutes and deglaze with 1/2 cup of beef broth. Wash rice till water is clear/ transparent and add washed rice to pot of stew, stir to combine, and toast till most of the moisture is absorbed by rice.
Add rest of beef broth and stir till evenly incorporated. Cover pot and continue to cook on medium heat for 10 minutes or till most of the liquid is absorbed. Remove lid and stir to reposition rice with goal to move top to bottom and vice versa. Avoid packing the content of the pot, rather leave air pockets by fluffing the rice to allow even circulation of steam. Cover with parchment paper and lid to trap steam, which will cook the rice evenly and fluffy. Turn heat down to the lowest setting and let cook for 30 minutes undisturbed. Unveil your Jollof and serve with a salad or slaw, optional rotisserie chicken and kelewele (Ghanaian spiced ripened plantain dish).
INGRÉDIENTS:
* 2 tasses d'agneau fumé (coupé en bouchées)
* 1/2 tasse d'eau (pour la cuisson de l'agneau cru)
* 5 tasses de riz au jasmin
* 1 gros oignon (tranché finement)
* 6 gousses d'ail (tranchées finement)
* 1 cuillère à soupe de gingembre haché
* 8 piments cloche pettie (substitut avec 2 habaneros)
* 1 tasse d'huile épicée (restes de ragoût de poulet éthiopien écrémé d'huile / substitut avec l'huile de votre choix)
* 1/2 cuillère à café de romarin sec
* 1/2 cuillère à café de poivre noir concassé
* 1 cuillère à café de curry en poudre
* 1 cuillère à café de poulet (remplacer par 1 cube de bouillon de poulet)
* 4 tasses de bouillon de bœuf
* 1/2 tasse de pâte de tomate
* 1 tasse de tomates hachées
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