Chef-tested recipe
A Mauritanian-style rice dish with tender lamb, tomato and warm spices.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Fresh salad or yoghurt
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 900 g lamb shoulder, cubed
- 500 g long-grain rice, rinsed paid link
- 250 g onion, sliced
- 300 g tomatoes, chopped
- 20 g garlic, chopped
- 5 g ground cumin
- 4 g paprika
- 2 g black pepper
- 40 ml neutral oil paid link
- 1.3 litres water or stock
- 10 g salt paid link
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.
Beginner Technique 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.
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot throughout.
Allergen Notes
No major allergens are required in the base recipe; check commercial stock.
Always Cook with Heart. Always!
