Rice Gras Mutton (Leg of Lamb)

1 kg of fragrant rice (Jasmine, ect)

1,200 to 1.5 kg of leg of lamb or the meat of your choice

3 onions

1 onion, thinly sliced

A few shallots, optional

10 cloves of garlic

1 pieces of ginger

3 fresh tomatoes

2 tablespoon of concentrated tomato

3 peppers

Fresh chilli, according to your taste

1 small bunch of parsley

1 small bunch of basil

A few mint leaves

Between 300 to 350 ml for Rice

A little oil for the meat

1 tablespoon of paprika

1 tablespoon of black pepper

½ tablespoon of curry powder

1 teaspoon of ground ginger

1 teaspoon of Provencal herbs

2 bay leaves

Stock cube or seasoning of your choice

Vegetables of your choice: Carrots, sweet potatoes, potatoes and cassava

Salt, to taste


   Wash your meat and make incisions on it.

Prepare a mixture of spices with a little pepper, paprika, curry, herbs and all the powdered ginger. Add salt and mix well.

Use this mixture of spices to season your meat well, put it all over and rub well. Really take your time to do it.

In a frying pan, heat a little oil and add some onions, garlic and fresh ginger, this will give a nice aroma to the oil.

Then place your meat in this oil and fry the entire side of your lamb until golden brown.

This step is just to get a nice color for the meat.

When the meat is golden, remove it from the pan and use a large saucepan.

Transfer the remaining oil to this saucepan and add half the chopped onion.

And sauté for a few minutes, then add the meat and cover with plenty of water.

Enough to cook the meat and also to have a broth that we will use for cooking the rice.

Add a little salt to taste and cook.

On the rice, add salt and a bay leaf then cover with hot water. Let sit for 20 minutes.

Meanwhile, prepare your ingredients:

In a blender or mortar, mix together the peppers, a few peppers, onions, shallots, garlic, fresh ginger, basil, parsley, a few mint leaves and the fresh tomatoes.

Mix everything well.

Take 2 ladles of this onion mixture and add to the meat broth which is cooking.

Put 350 ml of oil in a heavy pot, then add half of a chopped onion and sauté until the onions become tender.

Add the tomato paste and sauté, do not rush this step, it is very important to take the time to fry the tomato paste.

 Cover with half a cup of water and cook for a few minutes.

When the liquid is almost absorbed, add your spices of choice, I use paprika, black pepper, bay leaves, curry powder and a little Provencal herbs,

Add the onion mixture and salt to taste, you can also add a stock cube at this point if you want.

Put your vegetables (potatoes, carrots, cassava, potatoes and peppers)

When the vegetables are half cooked, remove them from the tomato sauce and add to the meat broth to finish cooking.

To have perfectly cooked rice, wash it several times, until the water is completely clear.

Reduce the tomato sauce a little and keep it for serving.

On top of the remaining sauce, add your seasoning or bouillon cube that you like.

Mix well and add the well washed rice.

Mix everything before adding the meat broth

For 1 kg of this rice, I use 1.5 liters of meat broth. It cooks my rice perfectly.

Salt to your taste.

Cover first with aluminum foil or baking paper, then place the lid,

Lower the heat to low and cook your rice for 10 minutes.

Then turn your rice over and let it cook gently.

If you cook it over high heat, your rice will burn without being cooked.

Once your vegetables are tender, remove them from the broth and set them aside.

And when your lamb is very tender, serve it with your rice and vegetables.

    Enjoy with a tangy tamarind or lime sauce.

Enjoy your meal!

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