Entree: Somalia – Iskudhexkaris (A one-pot Somali spiced rice and meat pilaf cooked with vegetables and warm aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 cups (370 g) basmati rice, rinsed and drained
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 garlic cloves, minced (about 1 tbsp / 9 g)
- 1 tbsp (15 g) tomato paste
- 1 large tomato, diced, approx. 6 oz (170 g)
- 2 medium carrots, peeled and sliced, approx. 6 oz (170 g)
- 1/2 cup (75 g) frozen peas (optional)
- 2 cups (480 ml) beef or lamb stock
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cardamom
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until it runs clear, then soak in cold water for 20–30 minutes; drain before using.
2. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, add the sliced onion and cook over medium heat until soft and golden, about 8–10 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Stir in the diced tomato, carrots, cumin, coriander, cinnamon, cardamom, cloves, salt, and pepper. Cook 3–4 minutes to develop the spices.
5. Return the browned lamb to the pot, add the stock, bring to a simmer, cover, and cook gently until the lamb is tender, about 25–35 minutes.
6. When the lamb is tender, stir in the drained rice and frozen peas (if using). Add additional hot water or stock if needed so the liquid is about 1/2 inch (1.3 cm) above the rice surface.
7. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook without stirring for 15–20 minutes until the rice is tender and liquid absorbed.
8. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork, garnish with chopped cilantro, and serve warm.