Djibouti Rice (Skoudehkaris)

Originally from Djibouti, a former French colony located between Ethiopia and Somalia, skoudehkaris is a flavorful rice dish seasoned with cardamom and cooked with lamb, however, chicken, beef, or fish can sometimes be substituted. Cumin, cloves, cayenne pepper, cinnamon, and tomatoes are added to this thick, spicy stew, transforming it into a warm and hearty comfort food dish. The spices and herbs are cooked with onions until soft, then the lamb is browned, followed by tomatoes and water. When the meat is ready, add the rice to the saucepan and continue to cook for another 20 minutes. Finally, the air is filled with fragrant spices, and the meat melts in your tongue.

Ingredients:

• 1 pound lamb,1 large red onion,2-3 tomatoes (approx 1 to 1-1/2 pounds),2 tbsp niter kibbeh (recipe) or clarified butter (ghee),cumin,Whole cloves,Cardamom,Cayenne pepper,Cinnamon,Salt,Black pepper,Basmati rice

Instructions:

• Begin by melting the niter kibbeh in a karahi or dutch oven (maybe a high-sided pan) on high and brown the lamb, bones and all. Once browned, remove the meat cubes & bones, and put in the onions. Saute until the strings are soft.
• Add the lamb back in, along with the tomatoes. Season with 1 tsp cumin, 1 tsp cardamom, 1/4 tsp cayenne pepper, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, and two whole cloves. Stir-fry for 4-5 minutes until the juice starts coming out of the tomatoes.
• Cover with water, and bring to a boil. Lower the temps, cover, and simmer for 40-45 minutes. Add a little water if it starts to dry out.
• Next, remove the bones and add the rice. Add enough water to cover again, plus 1/4 inch or so. Bring back to a simmer, cover and let go for about 20 minutes, or until the rice is cooked.
• Let stand for 10 minutes before serving. Bowls work best.