Entree: Djibouti – Northern Culinary Region – Skoudehkaris (Djiboutian spiced rice cooked with tender lamb and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 2 lb (907 g) lamb shoulder, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, approx. 10 oz (280 g), thinly sliced
- 4 garlic cloves, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) ground turmeric
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 cup (240 ml) crushed tomatoes
- 3 cups (720 ml) lamb or beef stock (hot)
- 2 medium potatoes, peeled and cut into 1-inch pieces, approx. 12 oz (340 g)
- 2 cups (370 g) basmati rice, rinsed and drained
- 2 tbsp (30 g) butter
- 2 tbsp (30 ml) lemon juice
- Fresh cilantro, chopped, for garnish

Instructions

1. Heat oil in a heavy large pot over medium-high heat. Add lamb pieces and brown on all sides, 6–8 minutes; remove and set aside.
2. Add onions to the pot and cook until softened and starting to brown, 6–8 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
3. Stir in cumin, coriander, turmeric, cardamom, cinnamon stick, cloves, black pepper, and salt; cook 1 minute to bloom the spices.
4. Return lamb to the pot, add crushed tomatoes and hot stock, bring to a simmer. Cover and reduce heat to low; simmer 45 minutes.
5. Add potato pieces to the pot, cover, and simmer another 20 minutes until potatoes and lamb are nearly tender.
6. Stir in rinsed basmati rice and butter, pressing rice into an even layer; do not stir vigorously. Bring to a gentle simmer, then cover and cook on low 15–18 minutes until rice absorbs liquid and is tender.
7. Remove from heat and let rest, covered, 10 minutes. Fluff gently with a fork, stir in lemon juice, adjust salt.
8. Garnish with chopped cilantro and serve hot.