Skoudehkaris known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat.
1 lb lamb, cubed
1 onion, chopped
1 Tbsp ghee(or vegetable oil)
1 tsp whole cloves
1 tsp ground cardamom
1/4 tsp cayenne(or to taste for spicier)
1/2 tsp ground cinnamon
15 oz canned tomatoes(diced)
1 cup water plus extra as needed
1/2 cup white rice, preferably long-grain
1. Heat cumin, cloves, cardamom, cayenne, and cinnamon in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft and fragrant.
2. Add in the lamb and brown it a little (push the onions out of the way so that the meat can get contact with the pan). Next, add the tomatoes and water.
3. Cover and simmer for 45 minutes, or until the lamb is tender.
Original recipe found here: