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Skoudehkaris (Spiced Lamb and Rice)

The Quirky Foodster Team

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Ingredients

  • 800 g Lamb shoulder, cut into chunks
  • 400 g Basmati rice
  • 2 medium Onion, finely chopped
  • 4 cloves Garlic, minced
  • 400 g Canned chopped tomatoes
  • 5g Ground cumin
  • 3g Ground cardamom
  • 2g Ground cinnamon
  • 1g Ground cloves
  • 2g Cayenne pepper
  • 45 g Ghee or vegetable oil
  • 700 ml Water or stock
  • 15 g Fresh coriander, chopped
  • to taste Salt and black pepper

Method

  1. Heat the ghee in a large pot and sauté the onion until soft and golden.
  2. Add the garlic, cumin, cardamom, cinnamon, cloves and cayenne, stirring for 1 minute until fragrant.
  3. Add the lamb chunks and brown on all sides.
  4. Stir in the chopped tomatoes and season with salt and pepper. Cover and simmer for 45-60 minutes, until the lamb is tender.
  5. Add the rice, stirring to coat it in the sauce, then pour in the water or stock.
  6. Bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
  7. Let the pot rest, covered, off the heat for 5-10 minutes before fluffing gently with a fork.
  8. Garnish with fresh coriander and serve with laxoox flatbread on the side.

Introduction: Widely considered Djibouti’s national dish, skoudehkaris is a one-pot rice and lamb dish built on cardamom, cumin, cloves and cinnamon, reflecting the country’s history along historic spice trade routes and its French colonial cooking methods.

Cultural Background: Widely considered Djibouti’s national dish, skoudehkaris is a one-pot rice and lamb dish built on cardamom, cumin, cloves and cinnamon, reflecting the country’s history along historic spice trade routes and its French colonial cooking methods. It is central to celebrations, Friday family meals and the Eid al-Adha table.

Tips: Browning the lamb well before adding liquid builds a deeper flavour base — don’t rush this step.

Variations: Chicken, beef or fish can replace lamb, as noted in Djiboutian home cooking. Some households top the finished dish with buttery niter kibbeh. Replace lamb with chickpeas and use vegetable stock, keeping the same spice base, for a plant-based version.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat in a covered pan over low heat with a splash of water, stirring gently to avoid breaking up the rice.

Nutrition: Per serving: approx. 520 kcal, 34g protein, 52g carbohydrate, 20g fat, 3g fibre.

FAQs

Q: Is skoudehkaris very spicy?
A: It’s warmly spiced rather than fiery — the cayenne can be reduced or omitted for a milder version.

Q: What is traditionally served alongside it?
A: Laxoox flatbread, and sometimes a side of buttery niter kibbeh sauce or a simple salad.

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