Skoudehkaris

Ingredients12

• bone-in lamb shoulder, cut into pieces600 g
• long-grain rice400 g
• onion2
• ripe tomatoes2
• garlic3 cloves
• vegetable oil3 tbsp
• ground cumin1 tsp
• green cardamom pods4
• cinnamon stick1
• whole cloves4
• salt1 tsp
• water750 ml

Method

1. Rinse the rice until the water runs clear, then drain and set aside.
2. Heat the oil in a heavy pot and brown the lamb on all sides.
3. Add the chopped onions and cook until soft, then stir in the minced garlic, chopped tomatoes, cumin, cardamom, cinnamon, cloves, and salt.
4. Pour in the water, bring to a simmer, cover, and cook until the lamb is nearly tender, about 40 minutes.
5. Stir in the rice, cover tightly, and cook over low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
6. Remove the cinnamon stick, cardamom pods, and cloves, then fluff the rice and serve hot.