National Dish of Djibouti – Skoudehkaris

Heat the Dutch oven pot on medium to high heat.

Add ghee or vegetable oil.

Add 1 chopped onion, 1/2 teaspoon cumin powder, 1/2 teaspoon ground cinnamon, 1 teaspoon whole clove or clove powder, and 1/4 teaspoon black pepper powder. Cook until the onions are soft and translucent.

Cover and let it simmer for a few minutes.

Add the lamb meat and toss with the sauteed onions and spices.

Cover the pot and let the lamb stew for a few minutes.

Brown the lamb and add the canned tomatoes and 1 teaspoon ground cardamom powder.

Pour in water to cover the meat.

Preheat the oven to 350°F and place the pot in the oven for 45 minutes.

When the meat is tender, remove the pot from the oven and place it on the stove over medium to high heat.

Rinse the rice in water and add it to the pot. Stir and season with salt, then cover.

In just a few minutes, the dish is ready. Spoon the Skoudehkaris onto serving plates, garnish with fresh cilantro leaves, and serve hot.

Equipment Needed

Allergens