Entree: Djibouti – National Cuisine – Skoudehkaris (Djiboutian spiced one-pot rice and lamb stew cooked with potatoes and warm aromatic spices)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) bone-in lamb shoulder, cut into 1- to 1.5-inch (2.5–3.8 cm) pieces
- 4 tbsp (60 ml) ghee or clarified butter
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (350 g)
- 2 cups (380 g) long-grain rice (Basmati), rinsed until water runs clear
- 4 cups (960 ml) beef or lamb stock, hot
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cardamom
- 1 cinnamon stick
- 4 whole cloves
- 1/2 tsp (1 g) freshly ground black pepper
- 1.5 tsp (8–9 g) kosher salt, adjust to taste
- 1 bay leaf
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving

Instructions

1. Heat 2 tablespoons ghee in a large heavy pot over medium-high heat. Pat lamb pieces dry, season lightly with salt, and brown in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add remaining 2 tablespoons ghee, then add sliced onions and cook until softened and beginning to brown, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tomato paste, cumin, turmeric, cardamom, cinnamon stick, cloves, and black pepper; cook 1–2 minutes to toast the spices and deepen the tomato paste.
4. Return browned lamb to the pot, add the cubed potatoes, bay leaf, and pour in hot stock. Bring to a simmer, cover partially, and cook gently until lamb and potatoes are tender, about 45–55 minutes.
5. Remove the cinnamon stick and bay leaf. Check seasoning and adjust salt. Add rinsed rice evenly over the stew (do not stir), add enough additional hot water or stock to ensure the liquid level is about 1/2 inch above the rice (typically about 1/2–3/4 cup / 120–180 ml extra if needed).
6. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook until rice is tender and liquid absorbed, about 18–22 minutes.
7. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork, spooning the stew up from the bottom so rice, lamb, and potatoes are well combined.
8. Serve hot garnished with chopped cilantro or parsley and lemon wedges alongside for squeezing.