Entree: Djibouti – Southern Culinary Region – Skoudehkaris (One-pot Djiboutian spiced meat and rice stew with potatoes and warm aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.75 lb (800 g) bone-in lamb shoulder, cut into 1½-inch pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 large onions, thinly sliced — about 10 oz (280 g)
- 4 cloves garlic, minced — about 20 g
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped — about 10 oz (280 g)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 4 whole cardamom pods, lightly crushed
- 3 whole cloves
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch cubes — about 12 oz (340 g)
- 1.5 cups (300 g) long-grain rice (basmati or jasmine), rinsed until water runs clear
- 3 cups (720 ml) hot water or light beef/lamb stock
- 2 tbsp (30 g) unsalted butter or ghee
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1 small green chili or to taste, sliced (optional)

Instructions

1. Pat the lamb pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat the vegetable oil in a heavy Dutch oven over medium-high heat and brown the lamb in batches until well caramelized, about 4–5 minutes per side; remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring occasionally, until soft and golden, about 10–12 minutes.
3. Stir in the garlic and ginger and cook 1 minute until fragrant. Add tomato paste and chopped tomatoes, cook 3–4 minutes until tomatoes begin to break down.
4. Add cumin, coriander, turmeric, cinnamon, crushed cardamom, cloves, and bay leaves; cook 1–2 minutes to bloom the spices.
5. Return the browned lamb to the pot, add the potato cubes, and pour in the hot water or stock. Bring to a simmer, cover partially, and cook gently until lamb and potatoes are nearly tender, about 35–40 minutes.
6. Stir in the rinsed rice evenly over the stew (do not stir into the meat—just spread it), dot the butter or ghee on top, cover tightly, and reduce heat to low. Cook until rice is tender and has absorbed most of the liquid, about 18–22 minutes.
7. Remove from heat and let rest, covered, 10 minutes. Fluff gently with a fork, discard bay leaves and whole cloves, adjust salt to taste, and garnish with chopped cilantro and sliced green chili if using. Serve hot.