Entrees > Middle Eastern Recipes > Skoudehkaris >
Djiboutian lamb & rice in tomato sauce
3 TBS vegetable oil
2 large onions, chopped
1 LB lamb shoulder, diced
2 C (about 1 LB) tomatoes, blanched, peeled & chopped
Salt & black pepper to taste
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1 tsp. garlic, minced
1/2 tsp. ground cardamom seeds
1 tsp. red chili, chopped
2 C rice
Water
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.
Similar recipes:
Curry d'Agneau (Comorian Lamb Curry)
Mansaf (Jordanian lamb & rice)
Qoozi (Bahraini lamb with rice)
Zurbian (Saudi Arabian lamb & rice)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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