Somali Lamb and Rice (Skudahkharis)
A flavorful one-pot dish combining tender lamb, aromatic spices, and fluffy rice. Skudahkharis is a popular Somali comfort food.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings4
DifficultyMedium
🧂 Ingredients
- 4 tablespoons Vegetable oil
- 1 lb Lean lamb(cut into bite-size pieces)
- 1 medium Onion(thinly sliced)
- 1 clove Garlic clove(minced)
- 2 medium Tomatoes(chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground cardamom
- to taste Salt
- to taste Black pepper
- 3 ounces Canned tomato paste
- 2 cups Raw white rice
- 4 cups Boiling water
👨🍳 Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add lamb and brown on all sides, about 18-20 minutes.
- 2
Add sliced onion and minced garlic. Sauté until soft, about 3-5 minutes.
- 3
Stir in chopped tomatoes, cumin, cinnamon, cloves, cardamom, salt, and pepper. Cook for 5-7 minutes over medium-low heat.
- 4
Stir in tomato paste and mix well. Cook for another 5-7 minutes.
- 5
Slowly stir in the rice and boiling water. Bring to a boil over high heat.
- 6
Reduce heat to simmer, cover, and cook for 18-20 minutes, or until rice is done.
- 7
Remove from heat and keep covered for 15 minutes before serving.
💡 Pro Tips
- ✓Ensure the lamb is cut into uniform bite-sized pieces for even cooking.
- ✓Don't skip the resting period after cooking; it allows the rice to steam and become fluffy.
- ✓Adjust the spices to your personal preference.
🔄 Variations
- Add chopped carrots or potatoes along with the lamb.
- Use brown rice for a nuttier flavor and added fiber.