Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 1 hour |
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Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing.
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Ingredients
- 1 lb lamb , cubed
- 1 onion , chopped
- 1 Tbsp ghee (or vegetable oil)
- 1 tsp whole cloves
- 1 tsp ground cardamom
- 1/4 tsp cayenne (or to taste for spicier)
- 1/2 tsp ground cinnamon
- 15 oz canned tomatoes (diced)
- 1 cup water plus extra as needed
- 1/2 cup white rice , preferably long-grain
- salt
- pepper
Servings: people
Units:
Instructions
- Heat cumin, cloves, cardamom, cayenne, and cinnamon in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft and fragrant.
- Add in the lamb and brown it a little (push the onions out of the way so that the meat can get contact with the pan). Next, add the tomatoes and water.
- Cover and simmer for 45 minutes, or until the lamb is tender. You can serve this brothy lamb stew on top of laxoox (yummy yeast-risen flatbread)… and enjoy!
Recipe Notes
NOTE: You can simmer it uncovered if you want a drier stew.