Lalo With Rice Recipe

Brown the beef

Pat beef dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbs oil in a heavy pot over medium-high heat. Brown beef pieces in batches until nicely caramelized on all sides (3–5 minutes per batch). Remove browned beef to a plate.

Sauté aromatics

Reduce heat to medium, add remaining 1 tbs oil and butter to the pot. Add chopped onion and sauté 4–5 minutes until soft and translucent. Add minced garlic, grated ginger and sliced green chili; cook 1 minute until fragrant.

Build stew base

Stir in tomato paste and cook 1–2 minutes to remove rawness. Add ground cumin, coriander, smoked paprika and berbere/cayenne; cook 30 seconds. Return beef to pot, add stock and 1 cup water. Bring to a simmer, reduce heat to low, cover partially and simmer gently until beef is tender, about 35–45 minutes. Skim foam if needed.

Prepare greens

If using fresh jute leaves, wash thoroughly and remove any coarse stems; roughly chop. Chop spinach. If using frozen, thaw and squeeze out excess water. Measure combined greens to about 8 cups packed (they will wilt).

Incorporate greens into stew

When beef is tender, taste liquid and adjust salt (total remaining salt about 1 tsp). Add the jute leaves and spinach to the simmering stew. Stir until wilted and evenly incorporated. Add lemon juice. Simmer gently uncovered for 10–15 minutes, stirring occasionally; the mixture should be thick and viscous from jute leaves. If too thick, add up to 1/2 cup stock or water to loosen.

Cook the shrimp

Season shrimp with a pinch of salt and 1/8 tsp pepper. About 5–7 minutes before serving, nestle shrimp into the simmering lalo and cook until pink and opaque, about 3–4 minutes. Do not overcook. Taste and adjust seasonings—add remaining salt if needed and a squeeze of lemon.

Final finish

If you prefer a richer flavor, swirl in 1 tbs butter. Stir in chopped cilantro and scallions. Keep warm while rice finishes.

Rinse and sauté rice

Rinse 2 cups long-grain rice until water runs clear. In a medium pot, heat 1 tbs oil over medium heat, add small chopped onion and 1 clove minced garlic; sauté 2–3 minutes until soft. Add drained rice and toast 2 minutes.

Cook rice

Add 3.5 cups stock and 1 tsp salt. Bring to a boil, cover, reduce to lowest heat and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with fork and finish with 1 tbs butter if desired.

Prepare beans

If using dried beans, soak and cook until tender prior to beginning (or use canned). For 1 cup cooked beans, drain and reserve. If using canned, rinse well.

Cook rice with beans

Follow 'Rinse and sauté rice' step but add the cooked beans when you add the stock. Cook as above. Gently fold beans into the finished rice.

Make djon djon stock

If using dried djon djon powder, steep 2 tbs powder in 3.5 cups hot stock for 10 minutes then strain, reserving dark mushroom-flavored stock. Use this stock to cook rice following the 'Cook rice' step above. If using mushroom stock, substitute it 1:1 for the stock.

Build Jollof base and cook rice

Sauté the small onion and 1 clove garlic in 1 tbs oil, add 1 cup crushed tomatoes and 1 tbs tomato paste. Cook 5–7 minutes until reduced. Add 2 cups rinsed rice and stir to coat. Add 3.5 cups stock (or 3 cups if you prefer firmer rice) and 1 tsp salt. Cook covered on low for 15–20 minutes until absorbed. Fluff and finish with butter.

Spoon rice onto plates or a serving platter. Ladle lalo with beef and shrimp over or alongside the rice. Garnish with chopped cilantro/parsley, scallions and lemon wedges. Serve hot.