Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 cups rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 carrot, chopped
- 1 eggplant, chopped
- 1 sweet potato, chopped
- 1 cup cabbage, chopped
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the tomatoes, carrot, eggplant, sweet potato, cabbage, and water to the pot. Stir well to combine.
4. Add the salt, black pepper, paprika, cumin, turmeric, thyme, parsley, basil, and oregano to the pot. Stir well to combine.
5. Cover the pot with a lid and reduce the heat to low. Simmer for 45 minutes, stirring occasionally.
6. Add the rice to the pot and stir well to combine. Cover the pot with a lid and simmer for another 20 minutes, or until the rice is cooked and the lamb is tender.
7. Remove the pot from the heat and let it sit for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat
Serving size:
This recipe serves 6 people
Nutritional information:
Calories per serving: 540
Fat per serving: 18g
Carbohydrates per serving: 60g
Protein per serving: 36g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Rice can be substituted with quinoa or couscous
- Vegetables can be substituted with any seasonal vegetables of your choice
Variations:
- Add shrimp or fish to the pot for a seafood version of the dish
- Use different spices and herbs to customize the flavor to your liking
- Add peanuts or cashews for a crunchy texture
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning
- Stir occasionally to prevent sticking
- Adjust the seasoning to your taste
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a large bowl with a side of bread or naan
Garnishes:
- Chopped fresh herbs, such as cilantro or parsley
- Sliced lemon or lime
Pairings:
- Serve with a side of salad or roasted vegetables
Suggested side dishes:
- Naan bread
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the rice is not cooked through, add more water and continue to simmer until the rice is tender
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Thieboudienne is a traditional dish from Senegal, West Africa, and is typically made with fish
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot with a side of bread or naan
Related Categories
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Region: Senegalese