SKUDAHKHARIS (LAMB AND RICE)

 

1 lb. lamb, cut into bite-size chunks

cup cooking oil

1 onion, thinly sliced

2 tomatoes, chopped

1 large clove garlic, minced

2 sprigs parsley

1 tsp. cumin

3 whole cloves

1 stick cinnamon

3 cardamom pods

1 tsp. salt

3 oz. tomato paste

2 cps rice, uncooked

 

In a large, heavy pot, brown the meat in heated oil. Add onion slices, and stir for several minutes, then add tomatoes. While the mixture simmers over low heat, crush garlic, parsley and all the spices together, using a mortar and pestle, blender or food processor; or grind everything between 2 stones. Add to the pot.

Thin tomato paste with about 1/3 cup warm water. Stir into the pot, along with the2 cups rice. Immediately add 4 cups boiling water and stir well. Cover, then simmer until rice is done and has absorbed most or all of the water, about 20 - 30 minutes. (Brown rice will take 15 minutes longer and will need an additional cup of water.)

 

Serves 4

 

country : Somalia

course : meat dish

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / Tam Hultman