Somalian Lamb And Rice Skudahkharis Food

SKOUDEHKARIS

Steps:

• Preheat oven at 350F/180C.
• In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. Add all the onions and sweat. Add garlic, tomatoes, chili peppers and tomato paste. Add salt and spices.
• Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. Remove the dutch oven from the oven and place on medium heat.
• Pour the rice, mix well, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid again and add water to cook the rice if necessary. The rice should be slightly sticky and juicy.
• Sprinkle with cilantro leaves and serve hot.

SOMALIAN LAMB AND RICE (SKUDAHKHARIS)

Steps:

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

BARIIS ISKUKARIS (SOMALI-STYLE RICE)

Steps:

• Soak rice in cold water 30 to 45 minutes, then drain.
• Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
• Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
• In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
• Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.