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Dibi — Senegalese marinated lamb · Savora

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Senegal

Dibi — Senegalese marinated lamb

Lamb pieces grilled with mustard, garlic, onion and a warm-spice marinade.

Taste: Sour · Spicy · Salty
Time: About 2 hr 20 min

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Ingredients

700 glamb meatcut into pieces for grilling
1/4 cupvegetable oil
4 piecesgarlic clovesminced
1 piecesonionchopped
2 tablespoonsDijon mustard
1 tablespoonpaprika
1 tablespoonground coriander
1 teaspoonground cumin

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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1 teaspoon

ground turmeric

1 teaspoonground ginger

1 teaspoondried thyme

1/4 cupwhite vinegar

1/4 cupwater, plus more if needed

to tasteSalt and black pepper

Equipment

Nonreactive mixing bowl · Refrigerator · Household grill · Metal skewers if used · Tongs · Food thermometer

Method

3 clear steps

1
Mix oil, garlic, onion, mustard, spices, thyme, salt and pepper. Add vinegar and water to make a slightly thick marinade. Adjust seasoning before raw meat is added.
2
Add lamb and turn to coat. Cover and refrigerate for at least 2 hours. Preheat a household grill according to its instructions to medium-high heat; use an outdoor grill only outdoors.
3
Thread onto metal skewers if desired. Grill, turning, initially about 10–15 minutes and until the thickest whole-muscle lamb piece reaches 63°C. Rest at least 3 minutes before serving. Discard marinade that touched raw meat rather than basting with it.

cookwsavora.com/recipes/wikibooks-470721-dibi-senegalese-grilled-meat

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