Lamb and Rice (Somali Bariis Iskukaris)

This popular spiced Somali rice dish is known as bariis iskukaris. In construction, it is very similar to East African pilau rice, however, instead of using vegetable broth or water to cook the rice, this dish generally uses meat broth to add more flavour.

2 cups basmati rice
2 tomatoes, chopped
1 onion, chopped
1 stick cinnamon
5 whole cloves
4 whole cardamom pods
1 tsp. cumin seeds
3 cloves garlic, finely chopped
4 Tbsp. butter, or ghee
1 lb lamb, cut into small cubes
2½ cups water
sea salt

Wash the rice and soak it in water until ready for use (at least 10 minutes).

Fry the lamb for a few minutes until browned. Remove from the pot and set aside.

Fry the onions until lightly caramelized, about 15 minutes.

Meanwhile, grind the dry spices add to the onions, along with the garlic. Cook for a minute, until fragrant.

Add the diced tomatoes and cook until they break down into a thick sauce.

Add the lamb back to the pot.

Drain the rice and add to the pot with the 2½ cups water. Bring the rice to a simmer, then cover the pan with aluminum foil. Ensure the pan is well sealed.

Simmer for about 15 minutes or until all the liquid has been absorbed.

Fluff with a fork, and serve.