Djiboutian Skoudehkaris (spiced lamb and rice)
A Djiboutian one-pot dish of lamb, basmati rice, onion, cumin, cinnamon and cardamom. Serves 4; the 15-minute preparation time is an estimate.
The lamb is browned with onion and spices, then gently simmered in water. The rice goes into the same broth to finish cooking with the meat. The amount of liquid left before adding the rice can vary; check it and add water if needed.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the lamb and rice
Cut the lamb into pieces. Slice the onion, then rinse the rice until the water runs clear and drain it.
Ready to continue when: The lamb is cut into pieces, the onion is sliced, and the rinsed rice is drained.
15 min - 02
Brown the lamb and season the onion
Heat the oil in a large pot over medium-high heat. Brown the lamb on all sides and briefly remove it. In the same pot, cook the onion until softened; add the cumin, cinnamon, and crushed cardamom. Return the lamb to the pot and stir.
Ready to continue when: The lamb is browned on the outside, and the onion has softened with the fragrant spices.
8 min - 03
Simmer the lamb
Pour the water into the pot and cover it. Once it comes to a boil, lower the heat and simmer until the lamb is nearly tender. Check the meat after 35 minutes; if it is still firm, continue cooking until it softens.
Ready to continue when: The lamb is becoming tender and can be pierced easily, while still holding its shape.
35 min - 04
Add the rice and finish cooking
Check how much liquid remains: aim for about 700 ml; add water if there is less. Stir in the rinsed rice. Cover and cook over low heat for about 20 minutes, until the rice is tender and has absorbed the liquid.
Ready to continue when: The rice is tender and has absorbed the liquid in the pot.
20 min - 05
Rest and serve
Remove the pot from the heat and leave the dish covered to rest for 5 minutes. Gently fluff the rice with a fork and serve hot.
Ready to continue when: The rice separates gently when fluffed, and the dish is ready to serve.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.