Skoudehkaris
(Djibouti Rice) Recipe

Origin: Djibouti Period: Traditional

Ingredients:

500g lamb shoulder, diced
500g rice
3 tbsp oil
500g fresh tomatoes, blanched, peeled and chopped
2 large onions, chopped
salt and black pepper to taste
1/2 tsp ground cumin
1/2 tsp ground cloves
1 tsp minced garlic
1/2 tsp ground cardamom seeds
1 tsp chopped red chilli

Skoudehkaris
(Djibouti Rice) Preparation:

Method:

Fry the chopped onions in the oil until softened. Add the meat and cook until browned then add the tomatoes and allow to cook for a few minutes. Add all the spices, cover with water and allow to simmer gently for 45 minutes.

When the meat is tender add the rice and 500ml water, bring to the boil reduce to a simmer and cook for 20 minutes, or until the rice is done. Cook for a few more minutes to dry the mixture immediately and serve immediately.

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