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Food Fare: Middle Eastern RecipesSkoudehkaris

Djiboutian lamb & rice in tomato sauce

Heat oil in a skillet over medium heat; add onions and cook until softened. Add diced lamb; cook until meat is browned on all sides. Add the tomatoes; cook for two to three minutes. Stir in salt, black pepper, cumin, ground cloves, garlic, cardamom and chopped red chili; cover with water and simmer for about forty-five minutes. When meat is tender, add the rice and two cups of water; bring mixture to a boil. Reduce to a simmer and cook for about twenty minutes or until the rice is tender. Cook for two or three additional minutes in order to slightly dry mixture. Serve at once.

 

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Food Fare Culinary Collection: Arabic Cookery

 


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