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Rice Porridge with Lamb and Moringa Leaves - Print
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+ servings

Rice Porridge with Lamb and Moringa Leaves

A light soup with rice, broth, lamb and moringa leaves.
Course: Main Course, Soup
Cuisine: African
Keyword: Lamb, Moringa, Rice
Servings: 4



  • 1    cup of long grain rice
  • 1    onion
  • 2    cloves of garlic
  • 1    teaspoon ginger
  • 4    cups lamb stock
  • 1      lemon
  • 2    cups moringa leaves substitute dark greens
  • Salt & black pepper


  • Use favorite method to prepare rice. In general add rice to boiling water. A teaspoon of favorite oil mixed with the rice will make it cook sooner with softer results. Simmer for approximately 45 minutes or until consistency preferred.
  • Cook the garlic in oil over medium heat until golden brown. Stir the onion and ginger in the hot oil until fragrant, about 5 minutes
  • Add the lamb  stew meat. Cook and stir together for a few minutes.
  • Season with salt, cover the pot, and cook 20 minutes or more.
  • Pour the lamb stock into the pot. Cook until you reach the desired tenderness of the meat, about 30 minutes more for fork-tender.
  • Add rice and stir. Bring the mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to ensure the rice is not sticking to the bottom of the pot.
  • Season with salt and pepper.
  • Add moringa leaves and cook for no more than a minute to prevent the leaves from becoming bitter. Garnish with green onion, deep-fried garlic and lemon slices if desired.


Think of the recipe as a basic template that you can make your own.