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Name: Skoudehkaris
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Djibouti
Ingredients: 600 g bone-in lamb shoulder, cut into pieces; 400 g long-grain rice; 2 onion; 2 ripe tomatoes; 3 cloves garlic; 3 tbsp vegetable oil; 1 tsp ground cumin; 4 green cardamom pods; 1 cinnamon stick; 4 whole cloves; 1 tsp salt; 750 ml water

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Djibouti1 h 15 minServes 4cooked before

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

meatgrainvegetableotherspice & sauce

Method

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