East African Chapati

East African Chapati

A delightful dish inspired by Senegalese flavors. This celebratory one-pot recipe combines juicy lamb leg, fragrant herbs, and tangy tamarind. The lamb is stuffed with a vibrant green paste, roasted alongside red onions and tomano peppers, and served with flavorful baked jollof rice. It’s a perfect choice for all who appreciate bold and exotic flavors.

£2.75

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Additional information

Ingredients/Recipe

– 1 kg lamb shoulder or neck, cut into 2-inch pieces
– 2 tbsp olive oil
– 2 onions, chopped
– 2 cloves garlic, minced
– 1 cup tamarind paste
– 1 cup lamb or beef broth
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 2 cups long-grain rice
– 2 cups water
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp paprika
– Salt and pepper, to taste

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