SkoudehkarisSpiced Lamb and Rice
A fragrant one-pot rice pilaf with tender lamb, sweet onions, and warm whole spices. The rice cooks in rich stock until fluffy and aromatic, with raisins folded in at the end for the gentle sweet contrast that is typical of this East African coastal-style dish.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Lamb
- 700gLamb Shoulder (cut into large chunks)
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 40mlGhee
- 6gCumin Powder
- 3gCardamom Powder
- 1pcsCinnamon Stick
- 6pcsClove
- 3gBlack Pepper
- 9gSalt
- 250mlMeat Stock
Rice
- 600mlMeat Stock (hot)
- 400gBasmati Rice (rinsed)
- 60gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a heavy pot over medium-high heat. Brown the lamb shoulder on all sides.
- 02
Add the onion and cook for 6 to 8 minutes, until soft and golden, then stir in the garlic.
- 03
Add the cumin powder, cardamom powder, cinnamon stick, cloves, black pepper, and salt. Stir until fragrant, then pour in the meat stock.
- 04
Cover and simmer gently for 45 to 55 minutes, until the lamb shoulder is nearly tender.
- 05
Pour in the hot meat stock and bring to a boil. Stir in the basmati rice.
- 06
Cover, reduce the heat to low, and cook for 15 to 18 minutes, until the rice is tender and the liquid is absorbed.
- 07
Remove from the heat, scatter in the raisins, cover, and rest for 10 minutes before fluffing and serving.
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