Somalian Lamb And Rice (Skudahkharis) Recipe

Name: Somalian Lamb And Rice (Skudahkharis)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 lb lean lamb, cut into bite-size pieces; 1 onion, thinly sliced; 1 garlic clove, minced; 2 tomatoes, chopped; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cardamom; salt and pepper; 3 ounces canned tomato paste; 2 cups raw white rice; 4 cups boiling water

Servings: persons

4 tablespoons vegetable oil
1 lb lean lamb, cut into bite-size pieces
1 onion, thinly sliced
1 garlic clove, minced
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
salt and pepper
3 ounces canned tomato paste
2 cups raw white rice
4 cups boiling water

1
Heat oil in a large dutch oven over meduim-high heat.
2
Add meat, stir, & brown on all sides, 18-20 minutes.
3
Add onions & garlic, stir, and saute until soft, 3-5 minutes.
4
Stir in tomatoes, spices, & tomato paste. Stir to mix well, cook on medium-low for 5-7 minutes.
5
Slowly stir in rice & boiling water, bring to a boil over high heat.
6
Reduce heat to simmer, cover, and cook 18-20 minutes, until rice is done.
7
Remove from heat & keep covered 15 minutes before serving.

2988

kcal

Calories

280

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 lb lean lamb, cut into bite-size pieces, 1 onion, thinly sliced, 1 garlic clove, minced, and more.

Yes, Somalian Lamb And Rice (Skudahkharis) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Somalian Lamb And Rice (Skudahkharis)

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