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Thiébou Yapp — Senegalese Lamb and Rice
The meat version of Senegal's national dish: fragrant one-pot rice cooked in a rich tomato and onion broth with slow-braised lamb and vegetables.
⏱ 150 min🔥 620 kcalMedium
★4.8(1,032)
5 recipes using lamb — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition.
These 5 senegalese lamb recipes are ready in about 126 minutes on average, with 540–620 kcal per serving, and 20% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Senegalese cuisine — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition — brings its own distinctive techniques and seasonings to every ingredient it touches. When Senegalese cooks work with lamb, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, braising and boiling.
A tender, distinctively rich red meat at home in fragrant, spice-forward and slow-cooked dishes. In this collection it's most often cooked with onions, tomato paste, garlic, carrots, cabbage and stock cubes. The dishes here span senegalese classics ready in as little as 110 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Mafé — Senegalese Peanut Stew is the highest-rated dish in this collection at 4.9★ from 2,143 ratings.
The meat version of Senegal's national dish: fragrant one-pot rice cooked in a rich tomato and onion broth with slow-braised lamb and vegetables.
Rich, deeply savoury West African peanut stew with beef or lamb, sweet potato and aubergine — one of the great stews of the world.
A rich and comforting West African peanut stew with tender lamb or beef, root vegetables, and a deeply savory sauce that's beloved across Senegal and the Sahel.
West Africa's great peanut stew — lamb or beef slow-braised in a rich, earthy groundnut sauce with tomatoes and vegetables. Deeply satisfying, warmly spiced and velvety smooth.
Senegalese lamb and rice — the meat companion to thiéboudienne, slow-cooked in rich tomato sauce with vegetables.
Look for firm, pink-red meat with white (not yellow) fat. Quick cuts: chops and rack; slow cuts: shoulder, shank and leg for braising and roasting.
Lamb loves bold seasoning — garlic, rosemary, cumin and mint cut through its richness. Trim excess fat, and rest after cooking as you would beef.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
Rich in complete protein, iron, zinc and B vitamins, with more flavour-carrying fat than lean beef.
Most of these 5 Senegalese lamb recipes are ready in around 126 minutes from start to finish. The quickest, Mafé — Senegalese Peanut Stew, takes about 110 minutes, while the slower-cooked dishes run up to 150 minutes.
Across this collection they range from about 540 to 620 kcal per serving, averaging 576 kcal — Thiébou Yapp is the lightest option at 540 kcal.
Mafé — Senegalese Peanut Stew is a great place to start — it's rated easy and comes together in about 110 minutes. 20% of the recipes here are beginner-friendly.
In these recipes, lamb is most often paired with onions, tomato paste, garlic, carrots, cabbage and stock cubes. Senegalese kitchens also lean on its own regional aromatics, fats and signature spice blends.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.