Somalian Lamb and Rice/Skudahkharis - Cultural Cuisine

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, peeled and minced

1 pound lamb, cut into bite sized pieces

2 tomatoes,chopped

1 teaspoon ground cumin

½ teaspoon ground cloves

1 teaspoon ground cinnamon

½ cup canned tomato paste

5 cups water

2 cups uncooked brown rice

Salt and pepper to taste

Heat 2 tbsp. oil in a Dutch oven over medium heat.  Add the onion, garlic, and lamb. Cook for about 5 minutes, or until meat is browned, stirring constantly. Add tomatoes,cumin, tomato paste, and water. Stir to combine. Bring the mixture to a boil over high heat. Add the rice, salt, and pepper. Stir. Reduce the heat to low, and cover the pot.  Simmer for 30 minutes or until the rice has absorbed the water. Remove the pot from heat and let stand, covered, for 5 minutes.

Serve warm in a large bowl.  In Somalia guests eat from the bowl with the fingers of the right hand.

Preparation time: 1 hour.       Serves 4

If lamb is not available or is too expensive, you can use beef or chicken instead,

Somalians often serve this dish to celebrate Eid-al-Fitr or other Islamic holidays.