Somalian Lamb And Rice (Skudahkharis)

• 4 tablespoons vegetable oil
• 1 lb lean lamb, cut into bite-size pieces
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• salt and pepper
• 3 ounces canned tomato paste
• 2 cups raw white rice
• 4 cups boiling water

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

vegetable oil, lean lamb, onion, garlic, tomatoes, ground cumin, ground cinnamon, ground cloves, ground cardamom, salt, tomato paste, white rice, boiling water

Taken from www.food.com/recipe/somalian-lamb-and-rice-skudahkharis-303278 (may not work)