53 Skoudehkaris, Djibouti national dish

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced lamb and cook until browned on all sides, about 8-10 minutes.

Incorporate diced tomatoes, carrots, and potatoes, stirring well.

Sprinkle in cinnamon, cardamom, black pepper, cumin, and salt, mixing thoroughly.

Pour in water and add bay leaves; bring to a boil.

Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Remove bay leaves and add rinsed rice to the pot.

Stir gently to combine, then cover and cook on low heat for 20-25 minutes.

Check rice for doneness; it should be tender and water absorbed.

Let sit off heat for 10 minutes, covered, to allow flavors to meld.

Fluff rice with a fork before serving.

Equipment Needed

Dietary

Allergens