Second Spin, Country 48: Djibouti [International Food]

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and adds flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with unique flavor.

In a large bowl, mix all-purpose flour, wheat flour, millet flour, salt, sugar, yeast, and water.

Whisk together the ingredients and cover; refrigerate overnight.

Remove the batter from the fridge and bring to room temperature.

Coat a cast-iron skillet with vegetable oil and heat over medium heat for 5 minutes.

Place a ladle full of batter in the center of the skillet and spread to 1/4 inch thickness.

Cook until bubbles appear and the top is dry, then cook until the bottom is golden, not burnt.

Do not flip; remove to a plate and repeat until the batter is used up.

In a large saucepan, heat ghee and add the lamb, browning on all sides.

Remove the lamb to a bowl and add chopped red onion; sauté until softened.

Return the lamb to the pot and add crushed garlic, diced tomatoes, cayenne pepper, ground cumin, cardamom seeds, whole cloves, ground cinnamon, water, and tomato paste.

Cover and simmer for 45 minutes until the lamb is tender.

Uncover, taste, and season with salt and pepper.

Add long grain rice, cover, and cook over medium heat for 5 minutes, then reduce heat and let cook for another 10 minutes.

Place one Laxoox on each plate, scoop servings of the stew on top, dress with chopped cilantro, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens