herby tamarind lamb with baked jollof rice

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Herby tamarind lamb with baked jollof rice

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This tamarind and herb-stuffed lamb leg with baked jollof rice recipe is a celebratory Senegalese-inspired one-pot by award-winning author and chef Lerato Umah-Shaylor – see Know-how for more about the background of the dish. Use a metal roasting tray if possible – ceramic and glass ones may mean the rice needs longer to cook.

Ingredients

10 garlic cloves

3 green chillies

50g flatleaf parsley, chopped

1 tbsp rosemary leaves, plus 4 rosemary sprigs

1 red onion, halved

3 tsp fennel seeds

4 tbsp tamarind paste

60ml vegetable oil, plus extra to brush

2½ tsp sea salt

2.2kg lamb leg, at room temperature

2 red onions, halved

2 romano peppers, halved and deseeded

2 x 400g tins plum tomatoes

2 tbsp tomato purée

5 garlic cloves

Thumb-size piece ginger

1 red scotch bonnet, stalk removed (see tip)

1 tbsp rosemary leaves

1 tbsp thyme leaves

½ white cabbage, quartered

1 large aubergine, quartered

3 large carrots, halved

500g basmati rice

1 tsp sea salt

2 bay leaves

400ml hot vegetable stock

Directions

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Ingredients

Herby tamarind lamb with baked jollof rice

Ingredients

Directions

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