Succulent chunks of marinated lamb grilled over intense charcoal heat, served sizzling with a fiery mustard-onion relish — Mali premier grilled meat.
Instructions
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1
Marinate lamb chunks in mustard, oil, lemon juice, cumin, paprika, salt, and pepper for at least 1 hour.
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2
Prepare the relish by mixing sliced onion rings with minced scotch bonnet, lemon juice, and salt.
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3
Thread lamb onto skewers or place directly on a hot charcoal grill.
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4
Grill for 8-10 minutes, turning frequently, until charred on the outside and juicy inside.
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5
Serve immediately on a cutting board with the onion-pepper relish.
Did You Know?
Dibi restaurants in Bamako are identifiable by the plumes of fragrant smoke rising from their grills — follow the smoke and you will find the best lamb in town.
The Story Behind Dibi
Dibi reflects the pastoral traditions of Mali Fulani and Tuareg herding communities, where grilled meat has been the centrepiece of celebrations for centuries. The dish became an urban phenomenon in Bamako, where dedicated dibi restaurants line the streets.
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