Entree: Djibouti – Central Culinary Region – صبايا ➤ Sabāyā (Lamb and rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 1 lb (454 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) ghee or clarified butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 g) tomato paste
- 1 medium tomato, diced (about 5 oz / 140 g)
- 1 1/2 cups (270 g) long-grain basmati rice, rinsed until water runs clear
- 2 cups (480 ml) chicken or lamb stock
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) ground turmeric
- 1/2 tsp (3 g) salt, plus more to taste
- 1 bay leaf
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (30 ml) lemon juice, fresh
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish

Instructions

1. Heat the vegetable oil and ghee in a heavy large pot or Dutch oven over medium-high heat. Season the lamb cubes with 1/2 tsp salt and brown in batches, 3–4 minutes per side, until well seared; remove and set aside.
2. In the same pot, add the sliced onions and cook over medium heat, stirring occasionally, until deep golden and caramelized, about 12–15 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Return the seared lamb to the pot. Stir in the diced tomato, ground coriander, cumin, cardamom, cinnamon, turmeric, and black pepper; cook 2 minutes to bloom the spices.
4. Add the rinsed basmati rice, bay leaf, and stock. Bring to a gentle simmer, scraping up any browned bits from the bottom. Adjust salt to taste. Reduce heat to low, cover tightly, and cook 15–18 minutes, until rice is tender and liquid is absorbed.
5. If using peas, stir them in during the last 3 minutes of cooking. Remove from heat and let rest, covered, 5 minutes. Stir in lemon juice and fluff gently with a fork.
6. Garnish with chopped cilantro and serve hot. Adjust seasoning with additional lemon or salt as desired.