Somalian Lamb and Rice (Skudahkharis)

PROS

This dish is packed with flavor and spices, making it a delicious and unique meal.

The lean lamb provides a good source of protein, while the rice adds carbs to keep you full.

It can be made in one pot, making it a convenient meal option.

CONS

Lamb can be a fatty meat, so it should be consumed in moderation.

This dish is high in carbs due to the rice, so it may not be ideal for those on a low carb diet.

HEALTH & BENEFITS

Lean lamb is a good source of protein, which is essential for building and repairing muscle tissue.
Cumin has been linked to improving digestion and reducing inflammation, while cinnamon has been shown to help regulate blood sugar levels.

	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.	In a large pot, heat the vegetable oil over medium heat.
2.	Add the lamb and cook until browned on all sides.
3.	Add the onion, garlic, and tomatoes, and cook for an additional 5 minutes.
4.	Stir in the cumin, cinnamon, cloves, and cardamom, and season with salt and pepper to taste.
5.	Add the tomato paste and rice to the pot, and stir to combine.
6.	Pour in the boiling water and bring to a boil.
7.	Reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, or until the rice is cooked through.

Somalian Lamb and Rice (Skudahkharis)

Somalian Lamb and Rice (Skudahkharis) for a deliciously spiced meal

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