Taste of the world ~ Skoudehkaris (Djibouti lamb stew)

Chop the tomatoes, ignoring the peeling and seeding process.

Chop the onions, using one type instead of two.

Brown the cubed lamb in a Dutch oven.

Add the onions and sweat them until soft and translucent.

Add garlic, tomatoes, and spices to the browned meat.

Cover everything with boiling water and put the lid on, then cook in the oven for 45 minutes.

After 45 minutes, add brown rice and check after 15 minutes, adding liquid as needed until the rice is cooked.

Cook the stew for an additional hour to ensure the rice is fully cooked.

Equipment Needed

Dietary

Allergens