Mouton Yassa
The Quirky Foodster Team
Ingredients
- Lamb, bone-in, cut into large pieces — 1.5 kg (3.3 lb)
- Large Onions, thinly sliced — 5
- Juice of 5 lemons
- Dijon mustard — 3 tbsp
- Garlic, minced — 5 cloves
- Bay Leaves — 2
- Scotch Bonnet peppers, whole — 1-2
- Vegetable oil — 4 tbsp
- Salt and black pepper, — to taste
Method
- Combine the lamb with half the onions, lemon juice, mustard, garlic, bay leaves, salt and pepper in a very large bowl.
- Marinate for at least 3 hours, or overnight in the refrigerator, for the best flavour.
- Remove the lamb from the marinade, reserving the liquid and onions.
- Grill or pan-fry the lamb pieces in batches until browned on all sides; set aside.
- Heat oil in a very large pot and sauté the remaining fresh onions until softened and beginning to caramelise, about 20 minutes.
- Add the marinated onions, reserved marinade liquid and scotch bonnet peppers.
- Return the browned lamb to the pot and simmer, covered, for 45-55 minutes until very tender.
- Remove the scotch bonnets before serving hot to the gathered family, typically with rice.
Introduction: A festive version of yassa made with whole lamb, prepared for Tabaski (Eid al-Adha) celebrations.
Cultural Background: For Tabaski, one of Senegal's most important religious holidays, families prepare mouton yassa using the sacrificed lamb, the same beloved tangy onion and lemon technique applied to a larger, more celebratory cut of meat.
Tips: Marinate the lamb as long as possible for the deepest, most balanced flavour. Cook the onions low and slow until truly soft and sweet, the hallmark of a great yassa.
Variations: Increase the quantity generously to serve a large extended family gathering, as is traditional for Tabaski; some households add whole potatoes to the pot for a heartier feast.
Storage: Store in airtight containers in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if needed.
Nutrition: Approx. 480 kcal, 34 g protein, 24 g carbohydrate, 26 g fat per serving.
FAQs:
Q: What is Tabaski?
A: The Senegalese name for Eid al-Adha, a major Islamic holiday commemorating Ibrahim's willingness to sacrifice his son, marked with the sacrifice and sharing of a lamb.
Q: Why is yassa a fitting dish for Tabaski?
A: It makes generous, flavourful use of the sacrificed lamb, feeding the large extended family gatherings central to the holiday.
- Lamb, bone-in, cut into large pieces — 1.5 kg (3.3 lb)
- Large Onions, thinly sliced — 5
- Juice of 5 lemons
- Dijon mustard — 3 tbsp
- Garlic, minced — 5 cloves
- Bay Leaves — 2
- Scotch Bonnet peppers, whole — 1-2
- Vegetable oil — 4 tbsp
- Salt and black pepper, — to taste
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