Entree: Djibouti – Northern Culinary Region – Bariis Iskukaris (Somali-style aromatic spiced rice cooked with tender lamb and fragrant whole spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) bone-in lamb shoulder, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) ghee or unsalted butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (360 g) basmati rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) hot water or low-sodium chicken stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 3 whole green cardamom pods, lightly crushed
- 2 whole cloves
- 1 small cinnamon stick (about 1.5 inches / 4 cm)
- 1 bay leaf
- 1/2 cup (75 g) golden raisins (optional)
- 2 medium carrots, peeled and cut into 1/2-inch (12 mm) dice
- 1 medium potato, peeled and cut into 1/2-inch (12 mm) cubes (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 lime, cut into wedges for serving

Instructions

1. Pat the lamb dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, warm 1 tbsp (15 ml) oil and brown the lamb in batches until well seared on all sides, about 6–8 minutes total; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (28 g) ghee. Add the sliced onion and sauté until soft and golden, about 8 minutes. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
3. Return the browned lamb to the pot. Add the ground cumin, ground cardamom, crushed cardamom pods, cloves, cinnamon stick, bay leaf, remaining 1/2 tsp (2.5 g) salt, and remaining 1/4 tsp (1.25 g) black pepper. Mix to coat the meat in spices and cook 1–2 minutes.
4. Pour in 1 cup (240 ml) of the hot water or stock, scrape any browned bits from the bottom, then cover and simmer gently for 30 minutes to begin tenderizing the lamb. If using carrots and potatoes, add them after the first 15 minutes of simmering so they cook through.
5. Meanwhile, in a fine-mesh strainer rinse the rice under cold water until the water runs clear; drain well. If using raisins, soak them in 2 tbsp (30 ml) warm water for 5 minutes.
6. After the lamb has simmered and softened slightly, add the rice evenly over the meat without stirring. Sprinkle the soaked raisins (with their soaking water) over the rice if using. Carefully pour the remaining 2 1/2 cups (590 ml) hot water or stock over the rice in a steady stream. Do not stir. Bring to a gentle boil, then reduce heat to the lowest setting, cover tightly, and cook undisturbed for 18–20 minutes until the rice is tender and liquid absorbed.
7. Turn off the heat and let the pot sit covered for 10 minutes. Gently fluff the rice with a fork to combine rice and meat. Adjust seasoning with salt if needed.
8. Transfer to a serving platter, garnish with chopped cilantro or parsley, and serve with lime wedges alongside plain yogurt or a simple salad.