|lamb meat||1 lb.|
|long grained white rice||½ cup|
|onion (peeled and chopped)||1|
|ghee / vegetable oil||1 tbsp.|
|whole cloves||1 tsp.|
|cayenne pepper powder||¼ tsp.|
|ground cinnamon||½ tsp.|
|cumin powder||½ tsp.|
|ground cardamom||1 tsp.|
|can of diced tomato||15 oz.|
|Salt & Pepper|
|Cilantro leaves (chopped)|
Skoudehkaris is a one-pot lamb and rice dish that is very popular in the small African nation of Djibouti. The country used to be a French colony at one point in time and due to this, its cuisine has French influence.
Directions for Preparing Skoudehkaris
- Heat a Dutch oven pot on medium high, then add the ghee or oil.
- Sauté the chopped onions in the ghee together with cumin, cinnamon, cloves, cardamom and cayenne pepper.
- Cook until the onions are soft and translucent.
- Cut the lamb meat into cubes using a sharp knife.
- Put the lamb meat into the pot and toss with the sautéed onions and spices.
- Brown the lamb and then add the canned tomatoes.
- Season with pepper.
- Pour in enough water to cover the meat.
- Place the pot in an oven preheated to 350 degrees F.
- After forty five (0:45) minutes, test the tenderness of the lamb.
- Adjust cooking time and add more water if necessary.
- When the meat is tender, remove the pot from the oven and place it on the stove over medium high heat.
- Rinse the rice in water and add it to the pot.
- Stir everything together, season with salt and cover the pot.
- Allow to cook for about fifteen (0:15) minutes until the rice is tender and sticky and the water has been absorbed.
- Spoon the cooked meal onto serving plates and garnish with chopped.
- Serve Skoudehkaris hot.
Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.