Main
Skoudehkaris (Djiboutian Spiced Rice with Lamb)
- Preparation time
- 1 h 30
- Servings
- 6 servings
Ingredients
- Rice — to buy400 g
- Lamb — to buy600 g
- Onion — to buy2
- Garlic — to buy3 cloves
- Tomato — to buy3
- Tomato paste — to buy2 tbsp
- Cumin — to buy1 tsp
- Cardamom — to buy4 pods
- Cinnamon — to buy1 stick
- Clove — to buy3
- Chili pepper — to buy1
- Neutral oil — to buy3 tbsp
- Stock — to buy600 ml (stock)
- Salt — to buy1 tsp
Preparation
Heat the oil in a pot and brown the lamb pieces on all sides for 6-7 minutes over high heat, then set aside.
In the same pot, sauté the sliced onion for 5 minutes until well browned — this colouring gives the rice its characteristic colour and flavour.
Add the crushed garlic, cumin, lightly crushed cardamom, cinnamon and cloves, and stir for 1 minute to toast the spices.
Add the diced tomatoes and tomato paste, crush and let stew for 5 minutes.
Return the lamb to the pot, add the whole split chilli, pour in the stock, bring to a boil, cover and simmer for 35-40 minutes over low heat until the lamb is tender.
Remove the lamb and keep it warm. Measure the remaining cooking liquid and top up if needed to get about 1.5 times the volume of rice.
Add the rinsed rice to the boiling cooking liquid, season with salt, cover and cook over very low heat for 18 minutes without lifting the lid.
Return the lamb on top of the rice, let stand covered for 5 minutes, then gently mix before serving.