Djibouti is a small country on in western Africa between Somalia and Ethiopia. This delicious curry recipe is adapted from 196 Flavors.  

3/4 lb. stew lamb chunks
1 chicken bouillon cube
2 onions, chopped
4 cloves garlic, minced
5 roma tomatoes
1/2 tsp. chili powder
1 tsp. cumin
8 pods cardamom
2 pinches cinnamon
1 1/2 c. basmati rice
Fresh cilantro

Heat the oil in a medium saucepan. Season the lamb with salt and pepper and add to the pan in batches. Make sure not to crowd the pan and brown the lamb on two sides. Remove all the browned lamb from the pan and add the onions and cook until softened. 

Puree 4 of the tomatoes. Chop the fifth tomato into fairly small pieces. Add minced garlic to the onions and cook just until the garlic is fragrant. Add the tomato puree, the tomato pieces, the browned lamb, all of the spices, the chicken bouillon cube, and 1 cup of water to the pan. 

Bring to a boil, reduce the heat to medium, and simmer for 45 minutes or until the lamb is tender. Watch the pan so that the mixture doesnt go dry, adding more water as needed. 

Once the lamb is tender add the rice and enough water to cover by half an inch. Simmer for 20 minutes or until the rice is tender. Remove from the stove and allow to stand for 10 minutes. 

Fluff with a fork and transfer to a serving plate. Sprinkle with the chopped fresh cilantro and serve. 


  1. The spices sound amazing. I think I must search out some lamb stew meat!


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