Kaaris Hilib

Name: Kaaris Hilib
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Djiboutian
Ingredients: 800g lamb shoulder, cubed; 2 large onions, sliced; 4 cloves garlic, minced; 2cm ginger, grated; 3 tomatoes, pureed; 2 tsp curry powder; 1 tsp cumin; 1 tsp turmeric; 1/2 tsp chili powder; 4 cardamom pods; 2 tbsp vegetable oil; 400ml water; Salt to taste; 400g basmati rice, cooked separately; Fresh cilantro

Kaaris Hilib (KA-ris HI-lib)

Curried Meat and Rice

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 518 kcal

Tender lamb pieces braised in a fragrant curry sauce with onions, tomatoes, and a rich blend of spices, served over fluffy basmati rice. This dish reflects the Indian culinary influence on Djiboutian cuisine.

Nutrition & Info

Protein 30.0g

Carbs 50.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

large pot frying pan wooden spoon sharp knife rice pot

Presentation Guide

Vessel: large communal platter

Garnishes: fresh cilantro, fried onions

Accompaniments: banana, salad

Ingredients

800g lamb shoulder, cubed
2 large onions, sliced
4 cloves garlic, minced
2cm ginger, grated
3 tomatoes, pureed
2 tsp curry powder
1 tsp cumin
1 tsp turmeric
1/2 tsp chili powder
4 cardamom pods
2 tbsp vegetable oil
400ml water
Salt to taste
400g basmati rice, cooked separately
Fresh cilantro

Instructions

1
Heat oil in a large pot. Fry sliced onions for eight minutes until deeply caramelized and dark golden brown.
2
Add garlic, ginger, and cardamom pods. Cook for one minute until fragrant. Add curry powder, cumin, turmeric, and chili powder, stirring for thirty seconds.
3
Add the lamb cubes and sear for five minutes, turning to coat in the spiced onion mixture on all sides.
4
Pour in the pureed tomatoes and water. Bring to a boil, then reduce heat, cover, and simmer for one hour until the lamb is fork-tender.
5
Uncover and simmer for ten more minutes to reduce the sauce to a thick, rich consistency. Season with salt.
6
Serve the curry over fluffy basmati rice, garnished with fresh cilantro.

💡

Did You Know?

Djiboutian curry powder blends differ from Indian versions, typically using more cumin and less chili, reflecting local taste preferences shaped over generations of adaptation.

Chef's Notes

Equipment Tips

large pot
frying pan
wooden spoon
sharp knife
rice pot

Garnishing

fresh cilantro, fried onions

Accompaniments

banana, salad

The Story Behind Kaaris Hilib

Kaaris hilib is one of the most direct expressions of Indian culinary influence in Djiboutian cuisine. Indian traders and settlers who arrived on the shores of the Gulf of Tadjoura brought their spice knowledge and curry-making techniques. Over generations, Djiboutian cooks adapted these methods to local ingredients and taste preferences, creating a curry that is distinctly Djiboutian despite its subcontinental roots. The dish is a Friday lunch tradition in many families, served communally on a large platter.

🕐 Traditionally enjoyed friday lunch, special occasions 📜 Origins: Indian Ocean trade influence

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