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Skoudehkaris
Skoudehkaris is a flavorful and aromatic one-pot lamb and rice dish from Djibouti, featuring tender chunks of lamb cooked in a spiced tomato-based sauce and layered with fragrant basmati rice. It's considered the national dish of Djibouti and is often prepared for special occasions.
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- 1 pound Lamb shoulder(cubed)
- 2 cups Basmati rice(washed and soaked for 20 minutes)
- 2 medium Onions(finely chopped)
- 3 medium Tomatoes(chopped)
- 1 tablespoon Tomato paste
- 3 tablespoons Ghee or vegetable oil
- 4 cloves Garlic(minced)
- 1 or 2 Green chilies(optional, whole)
- 2 teaspoons Cumin(ground)
- 2 teaspoons Coriander(ground)
- 1 teaspoon Cardamom(ground)
- 1 teaspoon Cinnamon(ground)
- 2 teaspoons Paprika(ground)
- 1 teaspoon Black pepper(ground)
- 4 cups Chicken or vegetable broth
- Salt(to taste)
- Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat ghee or oil in a large pot over medium heat. Add the lamb and brown on all sides. Remove the lamb and set aside.
- 2
In the same pot, add the chopped onions and sauté until softened and translucent.
- 3
Add the minced garlic and green chilies (if using) and cook for another 2 minutes.
- 4
Add the chopped tomatoes and cook until they soften. Stir in the tomato paste and cook for 1-2 minutes.
- 5
Add the ground cumin, coriander, cardamom, cinnamon, paprika, and black pepper. Cook for 3 minutes, stirring constantly, until fragrant.
- 6
Return the lamb to the pot. Add the chicken or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 40 minutes, or until the lamb is tender.
- 7
Add the rinsed basmati rice to the pot. Stir to combine with the meat and spices. Add enough additional broth or water to ensure the rice is covered.
- 8
Bring the mixture back to a boil, then reduce heat to low. Cover the pot and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
- 9
Once the rice is cooked, fluff it with a fork. Season with salt to taste.
- 10
Garnish with fresh cilantro and serve hot.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use lamb shoulder or leg.
- âEnsure the rice is well-rinsed to remove excess starch.
- âAdjust the amount of green chilies to your spice preference.
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- Beef or chicken can be substituted for lamb.
- Add a pinch of saffron for an extra aromatic touch.