Bariis Iskukaris (Somali Spiced Rice with Lamb, Raisins & Almonds)

Ingredients

Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the basmati rice under cold running water until the water runs mostly clear.

2. 2

   Soak the rinsed rice in cold water for 20 minutes, then drain and set aside.

   20 min
3. 3

   Pat the lamb dry and season with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.

4. 4

   Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the lamb in a single layer (do this in batches if needed) until well colored, 6–8 minutes; transfer browned meat to a plate.

   8 min
5. 5

   Add the remaining 1 tablespoon oil and 2 tablespoons ghee to the same pot, reduce heat to medium, and add the sliced onions.

6. 6

   Caramelize the onions, stirring occasionally, until deeply golden and sweet, 15–20 minutes (add 1/2 teaspoon sugar during the last few minutes if using).

   20 min
7. 7

   Push the onions to the side, add the cinnamon stick, cardamom pods and cloves and toast briefly until fragrant, about 1 minute.

   1 min
8. 8

   Stir in the minced garlic and tomato paste and cook 1 minute more until the paste darkens slightly.

   1 min
9. 9

   Return the browned lamb to the pot, add ground cumin, coriander and turmeric, stir to coat, then pour in the water or broth and the remaining 1 teaspoon salt.

10. 10

    If using potatoes, add the diced potato now. Bring the pot to a gentle boil.

11. 11

    Add the drained rice in an even layer, scatter the raisins over the rice, reduce heat to low, cover tightly and simmer gently until the rice is tender and liquid is absorbed, 18–22 minutes.

    22 min
12. 12

    Turn off the heat and let the pot rest, covered, for 10 minutes to steam.

    10 min
13. 13

    While the rice rests, toast the slivered almonds in a dry skillet over medium heat until golden, about 3–4 minutes.

    4 min
14. 14

    Uncover the rice, remove the whole spices (cinnamon stick, cardamom pods and cloves) if you prefer, fluff the rice gently with a fork, then fold in lemon juice, chopped cilantro and toasted almonds.

15. 15

    Taste and adjust seasoning with a pinch of salt if needed, then transfer to a serving platter and serve warm.