Aromatic Senegalese Pan-Fried Lamb Rice

Assemble the ingredients: lamb, water, tomato, coriander, chili, onion, butter.

Warm oil in a heavy pot. Add the lamb and cook until pan-fried.

Stir in the aromatics and spices — the backbone of Senegalese flavors.

Add the remaining ingredients and cook gently, stirring occasionally, until tender.

Taste and adjust seasoning; the flavor should deepen as it cooks.

Plate and serve with traditional Senegalese accompaniments such as bread, rice, or fresh herbs.