Skoudehkaris (Djiboutian Spiced Rice with Lamb)
In short: Lamb simmered with tomato, onion and warm spices, then cooked with basmati rice in the same pot until fragrant and tender. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Skoudehkaris is the dish most people in Djibouti name when asked what the country eats. It is a one-pot meal of rice cooked in a tomato broth with lamb or goat, onion, garlic and warm spices such as cumin, coriander, cardamom and cloves. It is made for family meals and shared from one big platter, often with a simple salad or a bowl of yogurt. Coastal cooks swap the meat for fish.
Instructions
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb in two batches, about 5 minutes each, and set it aside.
- Add the onions to the pot and cook over medium heat for 8 to 10 minutes, until golden. Stir in the garlic for 1 minute.
- Add the tomatoes, tomato paste, cumin, coriander, cardamom, cloves, cinnamon, pepper and salt. Cook, stirring, for 8 minutes, until the tomatoes break down and the oil begins to separate.
- Return the lamb to the pot and add the water. Bring to a boil, cover and simmer on low for 60 to 70 minutes, until the meat is very tender.
- Lift out the lamb. Measure the broth and add hot water to make 800 ml (3 1/3 cups). Taste it, since it should be well seasoned, and bring it to a boil.
- Stir in the rinsed rice and put the lamb back on top. When the liquid boils again, cover tightly, turn the heat to its lowest setting and cook for 18 minutes without lifting the lid.
- Rest the pot off the heat, covered, for 10 minutes. Fluff the rice with a fork, pile it onto a platter with the lamb on top, and scatter with coriander. Serve with salad and yogurt.
Tips
- Chicken thighs need only 30 minutes of simmering before the rice goes in. For a coastal version, lay thick fish pieces over the rice for its last 10 minutes of cooking.
- Basmati keeps its shape best. Rinse it well, or the rice turns sticky in the tomato broth.
Questions and answers
What is skoudehkaris made of?
Rice, lamb or goat, onion, garlic, tomato and spices such as cumin, coriander, cardamom and cloves. Everything cooks in one pot so the rice absorbs the meat broth.
Can I make skoudehkaris ahead or freeze it?
Yes. It keeps for 3 days in the fridge and freezes for up to 3 months. Reheat it covered, with a splash of water, until steaming hot.
What do you serve with skoudehkaris?
A fresh cucumber and tomato salad is the usual partner, with yogurt or a spoonful of hot sauce for anyone who wants it.
How long does it take to make Skoudehkaris (Djiboutian Spiced Rice with Lamb)?
About 2 h 20 min in total: 20 min of preparation and 2 h of cooking.
How many calories are in Skoudehkaris (Djiboutian Spiced Rice with Lamb)?
About 510 kcal per serving, with 19 g of protein, 57 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 57 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
