Follow these steps for perfect results
vegetable oil
lean lamb
cut into bite-size pieces
onion
thinly sliced
garlic
minced
tomatoes
chopped
ground cumin
ground cinnamon
ground cloves
ground cardamom
salt
pepper
canned tomato paste
raw white rice
boiling water
Heat vegetable oil in a large dutch oven over medium-high heat.
Add lamb and brown on all sides for 18-20 minutes.
Add onions and garlic and sauté until softened, about 3-5 minutes.
Stir in tomatoes, cumin, cinnamon, cloves, cardamom, salt, pepper, and tomato paste.
Cook on medium-low heat for 5-7 minutes.
Slowly stir in rice and boiling water.
Bring to a boil over high heat.
Reduce heat to simmer, cover, and cook for 18-20 minutes, or until rice is done.
Remove from heat and keep covered for 15 minutes before serving.
Expert advice for the best results
For a richer flavor, use lamb broth instead of water.
Add chopped cilantro or parsley for garnish.
Adjust spices to your preference.
Everything you need to know before you start
20 minutes
Can be made ahead of time and reheated.
Serve in a shallow bowl garnished with fresh herbs.
Serve with a side of yogurt or cucumber salad.
Serve hot.
Pairs well with the lamb and spices.
Refreshing complement to the dish.
Discover the story behind this recipe
Traditional dish often served during celebrations.
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