Skoudehkaris (Djibouti Lamb and Rice)

Yay! Another one-pot meal. This one’s from Djibouti, a small country right where the Gulf of Aden meets the Red Sea. It was a French colony by treaty from 1883-1977, so there’s a fair amount of influence on the food.  This dish is no exception, being far more delicately flavored than a lot of the stuff I’ve been cooking lately. Some call it their “national dish” and if it’s true I can see why.

Shopping List:

• 1 pound cheap 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

Prep work: There’s not a lot to this one.  In separate bowls:

• De-bone and cube the lamb (save the bones)
• Slice the onions into strips, and cube the tomatoes
• Combine the spices:
  • 1 tsp cumin
  • 1 tsp cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (or to taste)
  • 2 whole cloves.
• Rinse a proud 1/2 cup of rice.

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 and spices.  Stir-fry for 4-5 minutes until the juice starts coming out of the tomatoes.

Cover with water, and bring to a boil, then turn down to a 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. Bring back to a simmer, cover and let go for about 20 minutes, or until the rice is cooked.

Let stand for 5-10 minutes before serving. Bowls work best.