Chef-tested recipe
Djiboutian spiced rice cooked with lamb, tomato and warm aromatics.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Chilli sauce, yoghurt or a simple salad
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 800 g lamb shoulder, cubed
- 500 g basmati rice, rinsed paid link
- 250 g onion, sliced
- 350 g tomatoes, chopped
- 20 g garlic, chopped
- 40 ml neutral oil paid link
- 1.1 litres water or light stock
- 6 green cardamom pods, crushed
- 1 cinnamon stick
- 4 g ground cumin
- 2 g black pepper
- 10 g salt paid link
Method
Brown lamb in oil in a heavy pot and remove.
Cook onion until golden, then add garlic, tomato, cardamom, cinnamon, cumin and pepper.
Return lamb, add 700 ml water or stock and simmer covered for about 40 minutes until nearly tender.
Add rice and enough remaining liquid for the rice to cook. Bring to a simmer, cover and cook over low heat for 18–20 minutes.
Rest 10 minutes, fluff gently and adjust salt before serving.
Beginner Technique Notes
Keep the rice covered during the final cook. Lamb should be nearly tender before the rice goes in so both finish together.
Substitutions
Beef can replace lamb. Long-grain rice can replace basmati, but liquid and cooking time may need adjustment.
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot throughout.
Allergen Notes
No major allergens are required in the base recipe; check commercial stock.
Always Cook with Heart. Always!
