Ceebu Yapp

Ingredients

• 700 g lamb shoulder
• 500 g broken rice
• 3 large onion
• 4 medium plum tomatoes
• 3 tbsp tomato paste
• 2 tbsp dijon mustard
• 5 cloves garlic
• 1 whole scotch bonnet
• 1 tbsp tamarind paste
• 1 whole stock cube
• 2 whole bay leaf
• 1 tsp thyme
• 60 ml vegetable oil

Steps

1. Season lamb chunks with salt, pepper, and minced garlic; brown in vegetable oil.
2. Remove lamb; in the same pot, cook sliced onions with mustard, a bay leaf, and thyme until softened.
3. Return lamb, add tomato paste, and cook 5 minutes until darkened.
4. Blend plum tomatoes and add along with water to cover; simmer 30 minutes.
5. Season the broth with a stock cube, chopped scotch bonnet, and a piece of tamarind for tang.
6. Add rinsed broken rice, cover tightly, and lower heat.
7. Simmer 25 minutes without lifting the lid, then rest off the heat 10 minutes.
8. Fluff and serve, scraping the crusty bottom over the top.

Tips

• Broken rice from an Asian grocer is closest to the traditional grain.
• A tablespoon of tamarind is what makes the broth sing.