Dibi agneau | Grilled lamb in the Senegalese style
Ingredients
- 2 kg of lamb meat pieces with bones
- 4 tsp Magic Sauce
- 2 tbsp pepper (black and white)
- 4 tablespoons mustard
- 3 tablespoons of cooking oil
- 1 tsp paprika paste or powder
- Salt
- 4 large onions
Instructions
- Coarsely grind the peppercorns in a mortar
- Thoroughly clean the lamb pieces, pat them dry, and place them in a large bowl. Add some of the ground pepper, salt, 2 teaspoons of Magic Sauce, cooking oil, paprika paste, and about 1 tablespoon of mustard. Mix everything well and let it stand for about 30 minutes
- Then place the pieces of meat on a grill plate and grill them on the grill function for about 15 minutes on each side until golden brown.
- Meanwhile, peel the onions and slice them into thin strips. Then, in a small bowl, thoroughly mix about 1 tablespoon of mustard, salt, cooking oil, the remaining ground pepper, and 1 teaspoon of Magic Sauce
- Place the onions and mustard mixture in a large bowl, add the golden-brown grilled meat and mix everything together well
- Place aluminum foil on top, then cover with baking paper, place the meat mixture on top, and wrap tightly. Then bake the parcel in a convection oven at 150°C (300°F) for about an hour
- Then take the finished Dibi out of the oven, sprinkle with coarsely chopped onions, serve with Kankan/Suya spices and enjoy hot!
Notes
I recommend serving it with grilled or fried plantains, bobolo, bread, or simply salad.
Bon appetite!
Fadi