Somalian Lamb and Rice (Skudahkharis)

Ingredients:

4 tablespoons vegetable oil

1 lb lean lamb, cut into bite-size pieces

1 onion, thinly sliced

garlic clove, minced

2 tomato, 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

Cooking Instructions:

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

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