COUSCOUS JOLLOF WITH LAMB

'World Jollof rice' day was celebrated recently , where everyone was encouraged to prepare Jollof rice, share a picture, and if possible a recipe. Naturally, I uploaded a video of a Jollof rice recipe on my YouTube page, 'Ndudu by Fafa', to honour the day. Well done to the organisers!

I had leftover Jollof sauce after making my Biltong Jollof (which I shared on my Instagram page 'Ndudu by Fafa' and that of a slow cooked Lamb. These two main ingredients inspired my next recipe and it's perfect for the very busy family. 

The recipe for the Jollof sauce is also on my YouTube page, 'Ndudu by Fafa'. 

The Jollof sauce I used on this occasion is rich and darker. The darker colour is achieved when the tomato sauce is cooked for a further 20 minutes (making sure you stir consistently to avoid any burns). 

Click here for the recipe

JOLLOF STEW RECIPE

Ingredients 

Lamb

1kg leg of Lamb

Baharat spice (available at most Grocers)

4 cloves of peeled Garlic cut in two.

3 medium stalks of Rosemary cut in two

250 ml of Beef / Lamb stock

3 Banana shallots /  2 Red onions

2 teaspoonful of olive oil

Salt and pepper to taste

250g of Couscous

200g of the Jollof sauce

100g of fresh / frozen garden peas

1 finely diced Banana shallots

20g of finely chopped Coriander.

450ml of Chicken / Vegetable stock or boiled salted water

Method;

Using the pointy part of a knife, make little insertions by stabbing the meat gently to create slit pockets. 

Rub the Lamb with 1 teaspoon of olive oil  (this will help the spice to stick to the Lamb)

Rub Baharat spice  over the Lamb until it's completely covered. 

Insert the Garlic and Rosemary into the small pockets and leave to marinade for a few hours (for a more flavourful Lamb, it's best to  marinade it overnight). 

Tip

Remove your Lamb from the fridge and bring it to room temperature, before placing it in your preheated oven. 

Preheat your oven to 150*c

Cut 2 peeled large Banana shallots / Red Onions in half

Place the onions at the bottom of the Claypot or Casserole dish

Place the Lamb on top of the Onions in the Claypot / Casserole dish. 

Add  the stock, cover and slow cook it for 5hrs in the oven. 

Once cooked, remove the Lamb from the oven. 

Leave the Lamb to rest for 8 minutes, before serving. 

The Lamb will be moist, soft and will break off easily and still pink inside.  

Couscous

Add 1 teaspoon of olive to a frying pan and place on a medium heat. 

Add 1 thinly sliced shallots and fry gently for 4 minutes , add the Garden Peas and fry for a further 3 minutes. (Take care not to over cook the peas)

Boil your stock or water till it's hot.

Pour the Couscous and hot stock / salted water in a bowl

Stir and cover with a cling film for 8-10 minutes or until the stock is absorbed. 

If you're using leftover Lamb ( like I did), using the same frying pan as before, add the Lamb ,sprinkle about a tablespoon of water over it and warm it through. 

Warm the Jollof sauce and take the cling film off the Couscous. 

Use a fork to stir the Couscous and add the Jollof sauce

Stir till well combined.

Add the onion and peas to the salad and mix well. 

Try adding Feta cheese ( if you have any) for that added kick. 

Sprinkle with Coriander and serve immediately. 

This is a perfect Monday night dinner, if you prepared Lamb for Sunday lunch. 

All photos and recipes are by the owner of this blog.