Skoudehkaris: Traditional Djiboutian Lamb Stew

Background and History of Skoudehkaris

Skoudehkaris is a national dish of Djibouti, cherished for its rich flavors and aromatic spices. This savory lamb stew reflects the cultural diversity of Djibouti, incorporating culinary influences from the Middle East, Africa, and India. Lamb, which is central to Djiboutian cuisine, is traditionally combined with fragrant basmati rice and spices such as cumin, cardamom, and cinnamon, embodying the vibrant and aromatic essence of the region.

Ingredients

• Lamb - 500g, cubed
• Basmati rice - 2 cups
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Tomato - 2 large, chopped
• Cumin - 1 tsp
• Cardamom pods - 4, crushed
• Cinnamon stick - 1
• Cloves - 3
• Ginger - 1 tbsp, grated
• Chili powder - 1 tsp (optional)
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 2 tbsp
• Water - 4 cups
• Fresh coriander - for garnish

Preparation

1. First, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy, separated rice grains.
2. In a large pot, heat vegetable oil over medium heat. Add the onion and sauté until translucent.
3. Add the garlic and ginger. Stir for another minute until fragrant.
4. Add the lamb cubes to the pot and sear until browned on all sides.
5. Stir in the tomatoes, allowing them to soften and release their juices into the stew.
6. Add the cumin, cardamom pods, cinnamon stick, cloves, and chili powder if you prefer a bit of heat.
7. Season with salt and black pepper to taste.

Cooking Process

1. Add water to the pot and bring the mixture to a boil.
2. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
3. Once the lamb is cooked, add the washed basmati rice to the stew.
4. Stir gently and ensure the rice is submerged in the liquid.
5. Cover the pot again and cook for an additional 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
6. If necessary, add more water to prevent the rice from sticking to the bottom of the pot.
7. Once cooked, remove the pot from heat and let it sit, covered, for about 10 minutes to allow the flavors to meld.

Serving and Enjoyment

Garnish the lamb stew with freshly chopped coriander before serving. Skoudehkaris is best enjoyed with a side of fresh salad or warm flatbread. The dish is traditionally shared in a communal setting, accompanied by lively conversations and a sense of camaraderie. Remember to set a cooking timer throughout the process to ensure timely preparation and cooking.