Recipes Made Easy!
Skudahkaris – Lamb and Rice
It was recently Djibouti’s independence on 27 June. I decided to do one of their food dishes to commemorate the day.
Skudahkaris is a Djibouti classic one-pot stew of lamb cooked in a spiced tomato-based sauce with rice. This dish is also cooked in Somalia.
Djibouti is a small country in the horn of Africa bordered by Eritrea to the north, Ethiopia to the west and south, and Somalia to the southeast.
It is made up of two main clans, the Somali and the Afar people and the country was once colonised by the French.
The country’s cuisine also has a lot of Arab and Indian influences as it was a port for spice traders.
Skudahkharis
Here is what you will need for the dish:
* 450g lamb cubes
* 4 tbsp oil
* 1 onion
* 2 tomatoes
* 85 g tomato paste (about 3 tbsps)
* 370g rice (two cups)
* 3 tbsp tomato puree
* 1 garlic clove
* 2 sprigs parsley
* 1 cinnamon stick
* 3 cardamom pods
Method:
In a large saucepan heat the oil and brown the lamb cubes.
Add the chopped onion and continue to cook until they are starting to brown then add the tomatoes.
While this is simmering, grate the garlic, chop the parsley and grind the spices and add to the pot. You can also grind all this in a pestle and mortar or food processor.
Add the tomato paste mixed with a little water to loosen it and then add the rice and 4 cups boiling water.
Cover and simmer until the rice is cooked and has absorbed all the water.
Enjoy and let me know what you think!
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