Benechin Kunkujang (steamed Gambian rice and lamb)

Ingredients

• 400 g of long-grain rice
• 30 ml of vegetable oil paint
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 500 g of lamb, cut into small pieces
• 1 orange bell pepper, diced
• 1 bell pepper and 1 orange, diced
• 2 tomatoes, diced
• 150 ml of tomato paste
• 30 ml of powdered ginger
• 30 ml of ground black pepper
• 15 ml of ground cilantro
• 15 ml of paprika powder
• 15 ml of ground cayenne pepper (adjust to your preference)
• A pinch of salt
• 400 ml of water or broth

Rinse the long-grain rice under cold water until the water runs clear. Set aside.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened and translucent.

Add the lamb cubes to the pot and cook until they are browned on all sides.

Add the diced red and green peppers, as well as the orange chili peppers, and cook for a few minutes until they begin to soften.

Add the chopped tomatoes and tomato paste to the pot, stirring well to combine them with the other ingredients.

Sprinkle with ginger powder, black pepper, cilantro, paprika, cayenne pepper, and salt. Mix all the ingredients together to create a coating for the meat and vegetables.

Pour the water or broth into the pot and bring the mixture to a boil.

Once the water has come to a boil, add the rinsed rice to the pot, stirring well, and reduce the heat to low.

Cover the pot with the lid and let the rice simmer for about 20 to 25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid opening the lid during this time to ensure proper cooking.

Remove the pot from the heat and let it stand, covered, for 5 to 10 minutes to allow the flavors to meld.

Whisk the rice with a fork and garnish with fresh parsley or cilantro.

Serve hot.