Mastering Skoudehkaris: A Flavorful Journey into Djiboutian Cuisine | Step-by-Step Recipe Guide!

In a large pot, add the oil and ghee, when hot add the lamb meat and cook until brown patches can be seen. May take 7 to 8 minutes on medium heat.

Add the onion and cook while stirring occasionally until the onion is translucent and soft. Add the garlic and green chilies, cook on medium low heat for two minutes.

Now add the chopped tomatoes and bay leaves. Cook while stirring occasionally until the oil come to the surface.

Turn the heat to low and then add the spices, salt, and tomato paste. Stir for two to three minutes.

Pour two cups of boiling water, turn the heat up to medium, when the mixture boils, cover the pot. The meat will take 40 minutes to cook depending on how big the lamb pieces are.

Pour one and half cups of boiling water and allow the mixture to come to a boil again. Add the drained rice, stir for a few seconds. Wait for a boil again then turn the heat to the lowest and cover tightly making sure as much as you can that there’s no steam escapes the pan.

Cook the rice with the lamb for 17 minutes.

Fluff the rice with fork or spoon. Then serve with your favorite salad on the side.

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