Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp mild curry powder, divided
- 3 tbsp vegetable oil, divided
- 1 (28 oz / 794 g) can whole peeled tomatoes
- 1 large red bell pepper
- 1 large yellow onion, divided
- 4 garlic cloves
- 1 tbsp grated fresh ginger
- 1 Scotch bonnet or habanero pepper, seeded for mild (optional)
- 3 tbsp tomato paste
- 3 cups (720 ml) low-sodium lamb or beef stock
- 2 cups (400 g) parboiled long-grain rice
- 1 tsp dried thyme
- 2 bay leaves
- 1 medium green bell pepper, diced
- 2 scallions, thinly sliced (optional)
- 2 tbsp chopped parsley or cilantro (optional)
Do This
- 1) Blend tomatoes, red bell pepper, half the onion, garlic, ginger, and Scotch bonnet (if using) until smooth.
- 2) Season lamb with 2 tsp salt, pepper, cumin, smoked paprika, and 1 tbsp curry powder.
- 3) Sear lamb in 2 tbsp oil over medium-high heat (8–10 minutes). Add stock and simmer covered 35–45 minutes until tender; reserve lamb and 3 cups cooking liquid.
- 4) In the same pot, cook remaining onion in 1 tbsp oil (3 minutes). Stir in tomato paste (1 minute), then add the blended sauce and cook until reduced (18–20 minutes).
- 5) Stir in rice, thyme, bay leaves, remaining 1 tbsp curry powder, 1/2 tsp salt, and 3 cups reserved cooking liquid. Nestle lamb in, cover, and cook on low 25 minutes.
- 6) While rice cooks, quickly sauté diced green bell pepper (5 minutes) and fold in after cooking.
- 7) Rest covered 10 minutes, fluff, garnish with scallions and parsley, and serve hot.
Why You’ll Love This Recipe
- Big West African–inspired flavor: a deeply seasoned tomato-pepper base, aromatic spices, and tender lamb.
- One-pot comfort: after blending the sauce, everything comes together in a single pot for easy cooking and cleanup.
- Perfect for sharing: hearty, festive, and made for family-style serving.
- Make-ahead friendly: it reheats beautifully, and the flavor gets even better the next day.
Grocery List
- Produce: 1 large red bell pepper, 1 medium green bell pepper, 1 large yellow onion, garlic, fresh ginger, 1 Scotch bonnet or habanero (optional), scallions (optional), parsley or cilantro (optional)
- Dairy: Unsalted butter (optional, for extra richness)
- Meat: 2 lb (907 g) boneless lamb shoulder
- Canned & Jarred: 1 (28 oz / 794 g) can whole peeled tomatoes, tomato paste
- Pantry: Parboiled long-grain rice, vegetable oil, lamb/beef stock, kosher salt, black pepper, ground cumin, smoked paprika, curry powder, dried thyme, bay leaves
Full Ingredients
Lamb
- 2 lb (907 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp mild curry powder
- 2 tbsp vegetable oil (for searing)
- 3 cups (720 ml) low-sodium lamb or beef stock (you will use this to simmer the lamb; reserve the cooking liquid for the rice)
Tomato-Pepper Base (Jollof “Stew”)
- 1 (28 oz / 794 g) can whole peeled tomatoes (with juices)
- 1 large red bell pepper, stem and seeds removed, roughly chopped
- 1 large yellow onion, divided (half for blending, half for cooking)
- 4 garlic cloves
- 1 tbsp (about 12 g) grated fresh ginger
- 1 Scotch bonnet or habanero pepper, seeded for mild heat (optional)
- 3 tbsp tomato paste
- 1 tbsp vegetable oil (for cooking the base)
Rice & Seasonings
- 2 cups (400 g) parboiled long-grain rice
- 1/2 tsp kosher salt (plus more to taste)
- 1 tbsp mild curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 1 medium green bell pepper, diced
- 1 tbsp vegetable oil (for sautéing the diced pepper)
To Finish (Optional, but Recommended)
- 2 scallions, thinly sliced
- 2 tbsp chopped parsley or cilantro
- 1 tbsp unsalted butter (stir in at the end for a silkier finish)
Step-by-Step Instructions
Step 1: Blend the tomato-pepper base
Add the canned tomatoes (with their juices), red bell pepper, half of the onion, garlic, ginger, and Scotch bonnet/habanero (if using) to a blender. Blend until completely smooth, 45–60 seconds. Set aside.
Tip: If your blender is small, blend in two batches so it stays smooth and doesn’t spill.
Step 2: Season the lamb
Pat the lamb pieces dry with paper towels (this helps them brown). In a bowl, toss lamb with 2 tsp kosher salt, black pepper, cumin, smoked paprika, and 1 tbsp curry powder until evenly coated.
Step 3: Sear the lamb for deep flavor
Heat 2 tbsp vegetable oil in a heavy-bottomed pot or Dutch oven (5–6 quart) over medium-high heat for 1 minute.
Add the lamb in a single layer (work in two batches if needed). Sear, turning occasionally, until browned on multiple sides, about 8–10 minutes total. Transfer lamb to a plate.
Step 4: Simmer the lamb until tender and reserve the cooking liquid
Return all seared lamb to the pot and add 3 cups (720 ml) stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the lamb is fork-tender, 35–45 minutes.
Use a slotted spoon to transfer the lamb to a bowl. Carefully pour the remaining liquid into a measuring jug. You need exactly 3 cups (720 ml) of cooking liquid for the rice. If you have more, keep it for later adjustments; if you have less, top up with a little extra stock or water to reach 3 cups.
Step 5: Build and reduce the jollof base
In the same pot, heat 1 tbsp vegetable oil over medium heat. Add the remaining half of the onion (finely chopped) and cook until softened, 3 minutes.
Stir in 3 tbsp tomato paste and cook, stirring constantly, 1 minute to toast it slightly (this helps remove any raw taste).
Pour in the blended tomato-pepper mixture. Bring to a simmer, then cook uncovered over medium heat, stirring every few minutes, until it reduces and thickens and the color deepens, 18–20 minutes. You’re looking for a thicker sauce that no longer tastes watery.
Step 6: Add rice, seasonings, and the lamb
Rinse the rice briefly under cool water until the water runs mostly clear (about 20 seconds), then drain well.
Stir the drained rice into the reduced tomato base. Add 1 tbsp curry powder, 1 tsp dried thyme, 2 bay leaves, and 1/2 tsp kosher salt.
Pour in exactly 3 cups (720 ml) of the reserved lamb cooking liquid. Stir well, scraping the bottom to loosen any browned bits. Nestle the cooked lamb pieces into the rice mixture in an even layer.
Step 7: Cook the jollof rice low and slow
Bring the pot to a gentle simmer over medium heat (about 3–5 minutes). As soon as you see steady bubbling, reduce heat to low, cover tightly, and cook for 25 minutes.
Keep the lid on during this time to trap steam. If your lid isn’t tight, place a piece of foil under the lid to help seal in moisture.
Step 8: Sauté peppers, rest, fluff, and serve
While the rice cooks, heat 1 tbsp vegetable oil in a small skillet over medium-high heat. Add the diced green bell pepper and sauté until crisp-tender, 5 minutes. Set aside.
When the rice has cooked for 25 minutes, turn off the heat and let it rest covered for 10 minutes. This finishes steaming the rice and helps prevent mushy grains.
Remove the lid, discard bay leaves, and fluff the rice gently with a fork. Fold in the sautéed green bell pepper. If using, stir in 1 tbsp unsalted butter for extra richness. Garnish with scallions and parsley or cilantro, and serve hot.
Pro Tips
- Reduce the blended sauce properly: the 18–20 minute reduction is key for bold flavor and the right rice texture (less watery, more concentrated).
- Use parboiled long-grain rice: it holds up best and stays fluffy in a tomato-based cook.
- Keep the heat low once covered: after the pot reaches a simmer, low heat prevents scorching while still steaming the rice through.
- Seal the pot if needed: foil under the lid helps trap steam, especially on electric stoves with leaky lids.
- Adjust heat to your comfort: seed the Scotch bonnet/habanero for gentler heat, or omit it entirely and add a pinch of cayenne later if needed.
Variations
- Smoky party-style jollof: after the rice is fully cooked, uncover and cook on very low heat for 3–5 minutes to create a lightly toasted bottom layer (watch closely to avoid burning).
- Vegetable boost: fold in 1 cup (150 g) thawed frozen peas or mixed vegetables during the final fluffing step.
- Extra-herby finish: stir in 2 tbsp chopped fresh basil or mint with the scallions for a bright, fresh top note.
Storage & Make-Ahead
Cool leftovers to room temperature within 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat in a covered saucepan over low heat with 2–4 tbsp water or stock, stirring gently until hot throughout (about 8–12 minutes). You can also microwave covered in 60–90 second bursts, stirring between bursts.
Make-ahead option: Blend the tomato-pepper base up to 2 days ahead and refrigerate. You can also cook and chill the lamb a day ahead; rewarm it in the pot before adding rice and cooking liquid.
Nutrition (per serving)
Approximate (based on 6 servings): 650 calories, 32 g protein, 75 g carbohydrates, 24 g fat, 5 g fiber, 900 mg sodium.
