A Mauritanian-style rice dish with tender lamb, tomato and warm spices.
Rice with meat is a familiar celebratory format in Mauritania, where lamb or beef is cooked until tender and the seasoned broth is used to flavor the rice.
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- Prep
- 20 minutes
- Cook
- 1 hour 30 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Brown lamb lightly in oil and remove.
-
Cook onion and garlic until soft, then add tomato, cumin, paprika and pepper.
-
Return lamb and add about 800 ml water or stock. Simmer until nearly tender, about 50 minutes.
-
Add rice and enough remaining liquid for it to cook. Cover and simmer over low heat for 18–20 minutes.
-
Rest 10 minutes, fluff gently and adjust seasoning before serving.
Chef’s notes
The lamb should be nearly tender before the rice is added. Keep the final heat low so the rice cooks evenly without scorching.
Substitutions
Beef can replace lamb. Basmati rice can be used, with liquid adjusted as needed.
Serve with
Fresh salad or yogurt
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot throughout.
Allergens
No major allergens are required in the base recipe; check commercial stock.
Always Cook with Heart. Always!
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