SKUDAHKHARIS (LAMB AND RICE)

 

Somalians often serve this dish to celebrate Eid al-Fitr or other Islamic holidays.

 

2 tbsp. vegetable oil

1 onion, chopped

1 clove garlic, peeled and minced

1 lb. boneless lamb, cut into bite-sized pieces*

2 tomatoes, chopped

1 tsp. ground cumin

tsp. ground cloves

1 tsp. ground cinnamon

cup canned tomato paste

5 cups water

2 cups uncooked brown rice

salt and pepper to taste

 

* If lamb is not available or is too expensive, you can substitute beef or chicken instead.

 

Heat 2 tbsp. oil in a Dutch oven over medium heat. Add the onion, garlic, and lamb. Cook for about 5 minutes, or until the meat is browned, stirring constantly.

Add tomatoes, cumin, cloves, cinnamon, tomato paste, and water. Stir to combine.

Bring the mixture to a boil over high heat.

Add the rice, salt, and pepper. Stir.

Reduce the heat to low, and cover the pot. Simmer for 30 minutes or until the rice has absorbed the water.

Remove the pot from heat and let stand, covered, for 5 minutes.

Serve warm in a large bowl. In Somalia guests eat from the bowl with the fingers of the right hand.

 

Serves 4

 

preparation time : 1 hour

 

country : Somalia

course : meat dish

 

source : Cooking The East African Way / Bertha Vining Montgomery and Constance Nabwire