This recipe is a vibrant fusion of West African flavors and Middle Eastern influences. It's a hearty and satisfying dish, perfect for a family dinner or a special occasion. The fragrant Jollof rice is infused with warm spices, while the lamb koftas offer a delicious savory counterpoint. It’s a truly magical combination, and I swear, this is better than any takeout!

I created this recipe after a particularly fun trip to Senegal, where I sampled a ridiculously good version of Jollof. I knew I needed to adapt and recreate the magic in my own kitchen. I spent weeks perfecting this version, experimenting with different spice combinations and techniques. This recipe isn’t just about the ingredients; it’s about capturing the essence of that unforgettable culinary experience.

Spicy Jollof Rice with Lamb Kofta

Name: Spicy-Jollof-Rice-with-Lamb-Kofta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: African
Ingredients: 1 pound Ground Lamb; 1 large Onion; 2 cloves Garlic; 1/4 cup, chopped Cilantro; 1 teaspoon Ground Cumin; 1/2 teaspoon Ground Coriander; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; 2 tablespoons Vegetable Oil; 2 cups Long Grain Rice; 4 cups Vegetable Broth; 1-2, finely chopped Scotch Bonnet Peppers; 1 (14.5 ounce) can Diced Tomatoes (canned)

This recipe brings together the comforting warmth of West African Jollof rice with the savory richness of Middle Eastern lamb koftas. It's a flavor explosion in every bite!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

First, let's tackle the lamb kofta. Finely chop one large onion, two cloves of garlic, and a small bunch of fresh cilantro. In a large bowl, combine this with 1 pound of ground lamb (or the lamb you've ground yourself!), 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, a generous pinch of salt, and a little black pepper. Gently mix everything together; don't overmix, or the koftas will be tough. Mmm, smells good already!
Next, roll the lamb mixture into small, oval-shaped koftas, about 1-inch thick. Heat a tablespoon of olive oil in a large skillet over medium heat. Carefully place the koftas in the skillet and brown them evenly on all sides, about 6-8 minutes. Once cooked, set them aside on a plate.
Now, for the star of the show: the Jollof rice! In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add one large chopped onion and saute until softened, about 5 minutes. Then, stir in 2 teaspoons of ground ginger, 1 teaspoon of ground cumin, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of chili powder, and a pinch of salt. Sautee for another minute until fragrant. Be careful, the spices can pop!
Next, add 2 cups of long-grain rice, and stir to coat the rice with the spices and oil. Add 4 cups of hot vegetable broth, stirring gently to combine. Add 1-2 finely chopped scotch bonnet peppers (or more, if you dare!). Then, stir in 1 (14.5 ounce) can of diced tomatoes, undrained. You might need to adjust the amount of broth for preferred consistency. Don't worry, it's all good!
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving. If the rice seems a bit dry before the liquid is fully absorbed, add a little more broth, tablespoon by tablespoon.
Finally, gently stir in the cooked lamb koftas. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro if you like. Enjoy your delicious Spicy Jollof Rice with Lamb Kofta! Let me know how it turned out :)

📝 Notes

Adjust spice levels to your preference. Feel free to add other vegetables like bell peppers or carrots.
For extra flavor, marinate the lamb kofta mixture for at least 30 minutes before cooking.
If using pre-ground lamb, brown it in the skillet before using in the Jollof rice