Bariis Iskukaris: Somali Spiced Lamb & Rice Plate

Per serving

Calories

950

Protein

39 g

Carbs

104 g

Fat

42 g

Fibre

5 g

Vitamins and minerals, % of a day’s needs

• Iron31%
• Vitamin D1%
• B12163%
• Zinc78%
• Magnesium27%
• Omega-333%
• Folate12%
• Calcium9%
• Potassium25%
• Vitamin C20%
• Vitamin A73%
• Riboflavin25%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Lamb shoulder, cubed
• 500 g Cooked white rice
• 140 g Onion
• 120 g Carrots
• 120 g Banana
• 30 g Tomato paste
• 30 ml Vegetable oil
• 10 g Garlic cloves
• 4 g Ground cumin
• 2 g Cinnamon
• 4 whole Green cardamom pods
• 1 g Cloves
• 15 g Fresh coriander
• 1 tsp Salt

Method

1. 1

   Cut the 300g of lamb shoulder into 2cm cubes and pat them dry. Chop the 140g of onion, grate the 120g of carrots and crush the 10g of garlic cloves. Chop the 15g of fresh coriander and keep the 120g of banana whole for now.

2. 2

   Heat the 30ml of vegetable oil in a wide pan over high heat and brown the lamb cubes for 5 minutes, turning them so they colour on most sides. Give them room; meat packed into a pan steams instead of browning.

3. 3

   Drop to medium heat, add the chopped onion and grated carrot and cook for 5 minutes until softened. Stir in the garlic, the 30g of tomato paste, 4g of ground cumin, 2g of cinnamon, the 4 green cardamom pods, 1g of cloves and 1 teaspoon of salt and cook for 1 minute more.

4. 4

   Pour in 200ml of water, cover and simmer over low heat for 4 minutes. The cubes are ready when a fork goes into one with only slight resistance and the liquid has reduced to a thick gravy.

5. 5

   Fork the 500g of cooked white rice into the pan and warm it over medium heat for 3 minutes, turning gently so the grains take on the colour of the gravy without breaking up.

6. 6

   Take out the cardamom pods, divide the rice and lamb between 2 plates and scatter the chopped coriander over. Slice the banana lengthways and lay half beside each plate.