Thiebou Yapp (Senegalese Lamb and Rice with Mustard Onions)

Ingredients

• 600 g diced lamb shoulder
• 350 g long-grain rice
• 3 large onions
• 4 garlic cloves
• 2 tbsp dijon mustard
• 1 lemon
• 2 carrots
• 150 g frozen peas
• 2 bay leaves
• 800 ml lamb or beef stock
• 1 scotch bonnet chilli
• 3 tbsp vegetable oil

Method

1. 1

   Mix the lamb with the crushed garlic, 1 tbsp mustard, the juice of half the lemon and plenty of black pepper.

2. 2

   Heat the vegetable oil in a large heavy pan over a medium-high heat and brown the lamb in batches, about 8 minutes. Add the thinly sliced onions and cook for 12-15 minutes, stirring, until soft and deep golden.

3. 3

   Stir in the remaining mustard, the bay leaves, the scotch bonnet pierced once with a knife and the stock. Cover and simmer for 35 minutes until the lamb is nearly tender.

4. 4

   Measure out the liquid: you need 700ml in the pan, so top up with water or boil to reduce. Add the rinsed rice and the carrots, diced, and bring back to the boil.

5. 5

   Cover tightly and cook on the lowest heat for 20 minutes. Scatter the peas over the top, cover again and cook for 5 minutes more until the rice is tender and the liquid absorbed.

6. 6

   Remove the scotch bonnet and bay leaves, squeeze over the remaining lemon juice, fork through and serve straight away. Cool any leftover rice quickly and refrigerate.