A contemporary spin on classic Ghanaian jollof rice featuring vibrant tomato-rich rice layered with juicy, well-seasoned lamb for a hearty one pot West African dinner bursting with bold flavor.

Jollof rice is one of West Africa’s most iconic one-pot dishes . It is deeply flavorful, vibrant, and always worthy of celebration. While its roots trace back to the Senegambian region , Ghanaian Jollof stands out for its bright orange-red color and its unmistakable blend of tomatoes, aromatics, and warm spices.

If you have been following my blog for a while, you already know that my husband is Ghanaian . Writing this recipe instantly brought me back to the very first time I made Ghana Jollof for him. After watching a few YouTube videos, I thought I had everything under control, but I quickly realized how nervous I was. I remember standing over the pot, calling a close friend in a panic, trying to figure out whether my stew was fully cooked. She told me, “Taste it and make sure that raw tomato flavor is gone. ” I was determined to surprise him and prove that I could make authentic Ghana Jollof. Now, ten years later, with plenty of practice and guidance from my husband, I can proudly say that Jollof has become one of the dishes I have truly mastered.

I also must say that my mother-in-law makes the best Jollof I have ever tasted! I pray that mine will come close to hers one day. Over time, I have developed my own version based on my husband’s original recipe, adding my own small touch while keeping it simple, classic, and incredibly delicious.

Traditional Ghanaian Jollof is often made with goat or beef. This recipe uses tender lamb to add a rich, savory depth that pairs perfectly with the vibrant tomato base. The lamb is seasoned with curry powder and simmered until tender, creating a rich, flavorful stock. That stock is then used to steam jasmine rice, allowing every grain to absorb the savory tomato flavor and gentle heat. Fresh basil along with finely chopped raw onions, is stirred in at the end to add brightness and aroma, a familiar Ghanaian finishing touch.

This Lamb Jollof is always a crowd pleaser. It is perfect for family gatherings, holiday celebrations, entertaining guests, or even a cozy weeknight dinner at home . It is comforting, bold, and full of the flavors that make Ghanaian cuisine truly special.

Love this Lamb Jollof recipe? Be sure to check out some of my other popular favorites on the blog like my Flaky Ghanaian Meat Pie , my refreshing Sorrel (Sobolo/Zobo) Hibiscus Tea , and my authentic Ultimate Caribbean Ginger Beer Recipe .

Tiffany’s Tip for Perfect Lamb Jollof

• Wash your rice until the water runs clear to get that fluffy, non-sticky Jollof texture every time.

• Choose lamb cuts made for stewing ; shoulder, shanks, or any cut with connective tissue. These become tender and flavorful during slow cooking.

• Avoid lean cuts like loin or chops , which tend to dry out and won’t give you that rich, traditional Ghanaian Jollof taste.

• If your lamb has a lot of visible fat , remove some of it before cooking or reduce the amount of oil you add to the stew. Too much fat can make your Jollof oily, so trimming the lamb helps you get a cleaner, richer flavor. I personally like to remove some of the excess fat from my lamb to keep the Jollof balanced.

• Taste your lamb stock and tomato stew before adding the rice. Ghanaian Jollof gets its signature depth from a well-seasoned base.

• Adjust your seasoning as you go. Every brand of curry powder, bouillon, and tomato sauce cooks differently, so tasting ensures perfect balance.

• Aim for a bold, well-rounded flavor before the rice goes in ; this guarantees every grain absorbs rich, restaurant-quality taste.

Substitution and Variations

1) Jasmine rice is my go-to for Ghana Jollof because it absorbs flavor well and delivers that fluffy, rich texture we love. If you don’t have Jasmine, these varieties also work beautifully:

• Basmati Rice – Light, aromatic, and cooked separately. Great if you prefer a less sticky Jollof.

• Long-Grain Parboiled Rice – A classic West African staple that never gets mushy.

• Long-Grain White Rice – Reliable and quick-cooking; just reduce the liquid slightly.

2) Lamb shoulder is ideal for this recipe because it becomes tender, juicy, and infuses the Jollof with a rich flavor. If you want to switch it up, try:

• Lamb Stew Meat – Easy and pre-cut; just ensure it’s a stewing cut.

• Lamb Leg (cut into chunks) – Leaner but still cooks down beautifully.

• Lamb Neck or Shanks – Deep, bold flavor; allow extra simmer time.

• Beef Stew Cuts – A great substitute when lamb isn’t available.

Storage & Reheating

• Store: Let the Lamb Jollof cool completely, then place it in an airtight container. Refrigerate for 3–4 days or freeze for up to 2 months . Remove as much air as possible if freezing to prevent freezer burn.

• Reheat: Most people simply reheat Lamb Jollof in the microwave and it works perfectly. Place the portion in a microwave-safe bowl, cover it , and heat in short intervals until warm. Covering helps the rice steam and keeps it from drying out.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: