Benechin Kunkujang (Gambian Seasoned Rice and Lamb)
Benechin Kunkujang is a Gambian one-pot rice and lamb dish built on a generous spice blend. The lamb browns first with onion, garlic and peppers, then the tomato paste and spices go in, so the rice later cooks in a richly seasoned liquid and takes on its color and flavor. Ginger, coriander, paprika and cayenne give it warmth, and you can set the heat to your own taste. Serve it with a fresh salad.
Instructions
Rinse the rice under cold running water until the water runs clear, then set it aside.
Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion turns translucent.
Add the lamb cubes and cook, turning them, until they are browned on all sides. Stir in the red and green bell peppers and cook for a few minutes, until they begin to soften.
Add the chopped tomatoes and tomato paste and stir until everything is well combined. Sprinkle in the ginger, black pepper, coriander, paprika, cayenne and salt, and mix so the meat and vegetables are evenly coated.
Pour in the water or broth and bring the pot to a boil. Stir in the rinsed rice, then lower the heat to low.
Cover the pot and simmer for about 20 to 25 minutes, until the rice is tender and the liquid has been absorbed. Keep the lid closed during this time so the steam stays in.
Take the pot off the heat and leave it covered for 5 to 10 minutes. Fluff the rice with a fork, scatter the parsley or cilantro over the top, and serve hot.
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