Dibi is a classic Senegalese method of preparing lamb or goat on a barbecue so it’s meltingly soft. The meat is typically served as a filling for a baguette or with chips (fries) and a raw vegetable salad
Prep time: 20 minutes/Cook time: 20 minutes/Serves: 6 (+over-night marinating)
Ingredients:
1 shoulder or leg of lamb (about 1.5 to 2kg)
4 onions, sliced into rings
2 tbsp Dijon mustard
6 garlic cloves, minced
1 Maggi cube
salt, freshly-ground black pepper and chilli powder, to taste
2 tbsp of olive oil
1 tsp rosemary, chopped
1 whole hot chilli, finely chopped
1/2 tbsp of ground ginger
a few slices of lemongrass
Method:
Cut the meat into serving-sized pieces and place in a bowl. In a small bowl, mix together 1 tbsp of the mustard, the garlic, Maggi cube, salt, black pepper and chilli powder (to taste), olive oil, rosemary, chilli, ginger and lemongrass.
Pour this over the meat and massage in with your hands. Cover and set aside to marinate for at least 5 hours (but best if left over night).
The following day, pre-heat your barbecue. Once the coals are covered in a nice white dusting of ash, place the meat on the grill and cover with a sheet of cooking foil. Cook, turning every 5 minutes and re-covering with the foil and cook for about 20 minutes, or until the meat is almost done.
Cover the meat with the onions and then cover everything with foil. Allow the ingredients to smoke for about 10 minutes (turning half way) until the onions are soft.
Transfer the meat and onions to a bowl, mix in the remaining mustard and serve either as a filling for a baguette or with chips (fries) and a raw vegetable salad of your choice
