Eating Around The World: Somalia's "Skudahkharis"

This week we are visiting Somalia and cooking Skudahkharis, or Lamb and Rice.

Skudahkharis

Ingredients:

4 tablespoons vegetable oil

• 1 pound lamb meat, cleaned and cut into small chunks
• 1 cup all-purpose flour
• 1 cup onion, chopped
• 1 teaspoon chopped garlic
• 1 cup tomatoes, peeled and chopped
• 2 ribs celery, chopped
• 1 teaspoon cumin, toasted
• 1 teaspoon cinnamon, toasted
• 1 teaspoon ground cloves, toasted
• 1 teaspoon ground cardamom, toasted
• 2 bay leaves
• 4 serrano peppers, finely chopped
• 2 ounces tomato paste
• 2 cups rice, preferably basmati
• 4 cups chicken broth
• Salt and pepper to taste

Putting it together:

To toast the spices, simply put them in a non-stick pan and cook on low heat until they are a nice golden brown.

Heat the oil in a large Dutch oven on medium heat. Meanwhile, toss the lamb with the flour to cover. Discard any extra flour. Add meat to pan and brown on all sides, about 13 to 15 minutes.

Add the rest of the ingredients, except for the broth, and cook for about five minutes or until everything turns golden brown. Add broth and bring mixture to a boil. Cover the pan, reduce heat to low and simmer for about 20 minutes or until rice is cooked.

Serve with naan or pita bread and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant in Yuba City, Calif. Contact him at 530-844-2111.