Ceebu Yapp (Senegalese Lamb and Onion Rice)

Method

1. Pound or finely chop the garlic, parsley, pepper and half the stock cube into a paste. Cut the lamb into 4 cm pieces, rub the paste all over and leave to marinate for 15 min (overnight in the fridge is even better).

   Add in this stepGarlic cloves 4Flat-leaf parsley 10 gGround black pepper 1 tspChicken stock cube ½Lamb shoulder on the bone (or beef chuck) 300 g

2. Heat the oil in a heavy 20 cm pot over medium-high heat and brown the lamb in a single layer for 7 min, until deep brown on all sides. Crowd the pot and the meat steams instead of browning, so do it in batches if needed, and set the browned meat aside on a plate.

   Add in this stepVegetable oil 3 tbsp

   medium-high heat

3. Add the thinly sliced onions to the same pot, turn down to medium heat and cook for 12 min, scraping up the brown bits from the bottom with a wooden spoon, until soft and pale golden. Stir in the mustard and vinegar for 1 minute.

   Add in this stepMedium onions 2Dijon mustard 2 tspWhite vinegar 2 tsp

   medium heat

4. Return the meat and add the water, bay leaves, the scotch bonnet (whole, so it doesn't burst) and the rest of the stock cube. Bring to the boil over high heat, then turn down to medium-low heat, cover and simmer for 55 min, until the meat pulls apart easily with a fork. Stir once or twice.

   Add in this stepWater 800 mlBay leaves 1Scotch bonnet chilli (or 2 small hot green chillies) ½Chicken stock cube ½

   high heat→medium-low heat

5. With a slotted spoon, lift the meat and most of the onions into a small pan and discard the chilli and bay leaves. Rinse the rice 3 times until the water runs clear and drain. Leave 300 ml of broth in the pot (top up with water if short; pour any extra over the meat for the sauce), bring it to the boil, add the rice, stir once and cook uncovered over medium heat for 5 min. When small holes appear on the surface and the liquid has dropped below the rice, move on.

   Add in this stepBroken rice or jasmine rice 160 g

   medium heat

6. Cover the pot with foil, put the lid on tightly and steam over low heat for 15 min. Turn off the heat, leave for 5 minutes, then fluff gently with a fork.

   low heat

7. Put the pan of meat and onions over medium heat and reduce for 6 min, until the onion sauce is glossy and coats the meat. Season with salt. Pile the rice on a large platter, spoon the meat and onion sauce over and serve with lime wedges to squeeze over.

   Add in this stepLime, to serve 1Salt to taste

   medium heat