Bariis Iskukaris – Somalian Rice with Spices

 original recipe found here

• 2 cups basmati rice
  

  
  2 tomatoes, chopped
  1 onion, chopped
  1 cinnamon stick
  5 whole cloves
  4 whole cardamom pods
  1 teaspoon cumin seeds
  3 cloves garlic, finely chopped
  4 tablespoons unsalted butter, or ghee
  1 pound lamb, cut into small cubes
  2 1/2 cups water
  Salt, to taste

Wash the rice and soak it in water until ready for use (at least 10 minutes).

Fry the lamb for a few minutes until browned. Remove from the pot and set aside.

Fry the onions until lightly caramelized, about 15 minutes.

Meanwhile, grind the dry spices add to the onions, along with the garlic. Cook for a minute, until fragrant.

Add the diced tomatoes and cook until they break down into a thick sauce.

Add the lamb back to the pot.

Drain the rice and add to the pot with the 2 1/2 cups water. Bring the rice to a simmer, then cover the pan with aluminum foil. Ensure the pan is well sealed.

Simmer for about 15 minutes or until all the liquid has been absorbed.

Fluff with a fork, and serve.