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Djiboutian Skoudehkaris (Lamb and Spiced Rice)

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Djiboutian skoudehkaris, a rustic platter of spiced lamb and fluffy rice with tomato and herbs, photographed in soft natural window light.
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Skoudehkaris is a beloved Djiboutian rice dish in which lamb is gently simmered with tomato, onion, garlic, and warm spices before rice cooks in the seasoned broth.

Brown the lamb lightly, soften the aromatics, and let the rice absorb the spiced tomato broth so every grain carries the flavour of the stew.

Keep the rice covered while it rests after cooking; the trapped steam finishes the grains without making them wet.

Serving Suggestions

Serve on a broad platter with chopped coriander, lemon wedges, and a crisp cucumber or tomato salad.

A wooden spoon lifting tender lamb and rice from a heavy pot of Djiboutian skoudehkaris, with cardamom, cumin, onion, and tomato nearby.

Recipe Notes

Refrigerate leftovers for up to 3 days. Reheat covered with a splash of water so the rice stays tender.

Djiboutian skoudehkaris, a rustic platter of spiced lamb and fluffy rice with tomato and herbs, photographed in soft natural window light.

Djiboutian Skoudehkaris (Lamb and Spiced Rice)

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A fragrant Djiboutian one-pot dish of lamb, tomato, warm spices, and tender rice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Djiboutian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and rice
  • 2 lb boneless lamb shoulder cut into 1-inch pieces
  • 2 tbsp neutral oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 2 medium tomatoes finely chopped
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 small cinnamon stick
  • 4 cups water or unsalted stock
  • 2 cups long-grain rice rinsed
  • 1 1/2 tsp fine salt
  • 1/4 cup fresh coriander leaves chopped

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Wooden spoon
  • Measuring jug
  • Fork

Method
 

Build the lamb broth:
  1. Heat the oil in a Dutch oven over medium-high heat. Brown the lamb in batches, then return it all to the pot.
  2. Add the onion and cook for 5 minutes. Stir in the garlic, tomatoes, tomato paste, cumin, cardamom, coriander, and cinnamon and cook for 2 minutes.
  3. Add the water and salt. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, until the lamb is nearly tender.
Cook the rice:
  1. Stir the rinsed rice into the lamb broth. Bring back to a gentle boil, cover, and cook over low heat for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
  2. Remove the cinnamon stick. Rest the pot covered for 10 minutes, fluff with a fork, fold in the coriander, and serve.

Nutrition

Calories: 610kcalCarbohydrates: 54gProtein: 39gFat: 25gSaturated Fat: 8gCholesterol: 112mgSodium: 690mgFiber: 3gSugar: 6g

Notes

  • Rinsing the rice prevents the finished dish from becoming gluey.
  • If the lamb is still firm when the rice is ready, transfer the rice to a bowl, continue simmering the lamb, and combine before serving.

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