Djiboutian Skoudehkaris

Ingredients

• 2 lb goat or lamb meat, cut into chunks
• 2 cups basmati rice, rinsed
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 green chili, chopped
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 3 whole cloves
• 2 bay leaves
• 3 tbsp vegetable oil
• 4 cups water
• Salt to taste

Before you cook

• Cut the meat into chunks.
• Rinse the rice under cold water until the water runs clear.
• Chop the onions, tomatoes and chili.

Steps

1. Heat the oil in a large heavy pot over medium-high heat.
2. Brown the meat chunks on all sides, about 8 minutes.
3. Add the chopped onions and cook until softened, about 6 minutes.
4. Stir in the garlic, cumin, cardamom, cinnamon, cloves and bay leaves.
5. Cook the spices for 1 minute until fragrant.
6. Add the chopped tomatoes, tomato paste and chili.
7. Cook, stirring, for 5 minutes until the tomatoes break down.
8. Pour in the water and bring to a boil.
9. Reduce the heat, cover, and simmer for 45 minutes until the meat is tender.
10. Lift the meat out of the pot and set it aside, keeping the cooking liquid in the pot.
11. Measure the remaining liquid and add water if needed to reach 3 cups.
12. Stir the rinsed rice into the liquid and season with salt.
13. Return the meat to the pot, nestling it into the rice.
14. Bring to a boil, then reduce to the lowest heat and cover tightly.
15. Cook for 18 minutes without lifting the lid.
16. Remove from the heat and let it rest, covered, for 10 minutes before fluffing and serving.