Djiboutian Spiced Lamb and Rice

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Skoudehkaris is the national one-pot rice and lamb dish of Djibouti, fragrant with warm Arabian-horn spices and simmered with potatoes and carrots. It sits at the crossroads of Somali, Yemeni, and French cooking that defines Djibouti's kitchen, making it both hearty and aromatic. Serve it with cool yogurt and a bright salad to balance the deep, savory flavors.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 70 gCarbs
• 5 gFiber
• 7 gSugar
• 30 gProtein
• 580 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 5200 mcgVitamin A

Ingredients

For the lamb and base

• 1.5 lbs bone-in lamb shoulder, cut into 1.5-inch pieces
• 2 tbsp vegetable oil or ghee
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 can (14 oz) crushed tomatoes

For the spice blend

• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 4 whole cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1.5 tsp kosher salt, plus more to taste

For the rice and vegetables

• 2 cups basmati rice, rinsed and soaked 20 minutes
• 4 cups hot water or low-sodium beef stock
• 2 medium Yukon gold potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced on the bias
• 1 green bell pepper, seeded and sliced
• 2 tbsp chopped fresh cilantro or flat-leaf parsley, for garnish

Directions

1. Pat the lamb pieces dry and season with half the salt. Heat the oil in a heavy Dutch oven or deep skillet over medium-high heat. Brown the lamb on all sides, about 6 to 8 minutes total, then transfer to a plate.
2. Reduce the heat to medium. Add the onion to the pot and cook until softened and lightly golden, 5 to 6 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the cinnamon stick, cardamom, cloves, cumin, coriander, turmeric, and black pepper. Toast the spices for 30 seconds, stirring constantly, then add the crushed tomatoes and cook until thickened, about 4 to 5 minutes.
4. Return the lamb and any collected juices to the pot and pour in the hot water or stock. Bring to a boil, reduce the heat to low, cover, and simmer for 25 minutes, until the lamb is nearly fork-tender.
5. Add the potatoes, carrots, and bell pepper to the pot. Simmer uncovered for 8 minutes, until the vegetables begin to soften and the liquid reduces slightly.
6. Drain the soaked rice and gently stir it into the pot, spreading it into an even layer. Taste and adjust the salt. Bring the liquid back to a gentle boil.
7. Reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook undisturbed for 18 to 20 minutes, until the rice has absorbed the liquid and is tender.
8. Remove the pot from the heat and let it rest, covered, for 10 minutes; this final steam is essential for fluffy, separate grains.
9. Fluff the rice gently with a fork, lifting from the bottom to redistribute the lamb and vegetables without crushing the grains. Sprinkle with the cilantro or parsley.
10. Serve hot with plain yogurt, a wedge of lemon, and a simple cucumber-and-tomato salad for a traditional Djiboutian meal.

Cook’s Notes

• Soak the basmati rice for at least 20 minutes so the grains cook evenly and stay separate rather than mushy.
• Bone-in lamb shoulder gives the deepest flavor; the bones enrich the broth as the dish simmers.
• Toast whole spices briefly in the oil before adding liquid to wake up their essential oils.
• Resist lifting the lid while the rice steams; trapped steam is what creates fluffy, restaurant-style grains.
• Leftovers keep for 3 days refrigerated; reheat with a small splash of water to refresh the rice.

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