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Marolaym
Marolaym is a traditional Mauritanian recipe for a classic one-pot dish of lamb or goat meat with rice in an onion base. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Marolaym.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Lamb RecipesVegetable RecipesMauritania Recipes
In essence this is a variant of the chubbagin and yassa dishes that are made throughout Mauritania and
Sénégal. A one-pot dish of meat and rice in a flavoured stock base.
Ingredients:
500g lamb or goat meat
2 onions
1 garlic clove
2 Maggi cubes
500ml water
500g rice, washed and drained
oil
salt
Method:
Cube the meat then add a little oil to a pan and use to fry the meat and onions for about 10 minutes, or until browned.
Crush together the garlic and stock cubes in a mortar and add to the meat then pour in the water.
Bring to a boil, reduce to a simmer, cover the pot and cook for 30 minutes or until all the meat is cooked through.
Now stir in the rice and cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. Transfer to a warmed serving dish and serve immediately.
If desired, mixed vegetables (cabbage, carrots, yams, cassava, aubergines) can be steamed on top of the rice as it's cooking.
