Kaaris Hilib — Print Recipe — The Culinary Codex

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.

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.