Isku Dhex Karis (Somali Rice Dish)

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5 from 2 reviews

This Somali rice dish with lamb, potatoes, and carrots is flavored with whole spices and topped with lime and bananas.

Scale

3-4 lbs Lamb, cubed (or beef)
Vegetable oil
3-6 cloves Garlic, minced
2 Tbsp Cumin
1 large Onion, diced
1/2 bunch Cilantro, chopped coarsely
2 Hot peppers, remove stems and cut in two pieces each salt and pepper (use lots of pepper)
3 large Carrots, diced
2 large White potatoes, diced
White rice (I believe Basmati is the closest approximate)

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In a hot dry skillet heat cumin until it begins to smoke, not burn, set aside in a dish. Using vegetable oil or trimmed lamb fat, brown lamb in a skillet spicing with cumin, salt, and pepper. (Don’t try to brown too much lamb at once or it will not brown properly.)
Place lamb in an enameled Dutch oven. Sauté onions and garlic in a little oil and add to lamb. Simmer for a few minutes. Add carrots, peppers, potatoes and cilantro. Add uncooked non-instant white rice.
Prepare rice according to package directions (using their directions for salt). Use any broth from the lamb as part of the liquid. A pinch each black pepper, cinnamon, cloves. (You can use whole spices if you warn people to pick them out as they eat.)
Cook until rice is done. Be careful to turn down the burner to simmer while you cook the rice and meat together.
Accompaniment: mixed green salad, bananas, fresh limes.
After serving pilaf on plates pile salad on rice-meat mixture.
Slice bananas on top.
Squeeze lime over everything.
A quick fresh hot sauce can be made by blending coarsely chopped hot peppers and a couple of tablespoons of lemon juice. Don’t breathe the fumes when you take the blender lid off. This hot sauce can make grown men cry.

Make sure to listen to Rachael on The Storied Recipe Podcast, "Djiboutian Food at the Crossroads of Culture and Religion (with Rachel Pieh Jones)" while you make her Shorshe Mach recipe!

Find it online: https://thestoriedrecipe.com/isku-dhex-karis-somali-rice-dish/