Somalian Lamb And Rice (Skudahkharis) - cooking recipe

Ingredients

4 tablespoons vegetable oil
1 lb lean lamb, cut into bite-size pieces
1 onion, thinly sliced
1 garlic clove, minced
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
salt and pepper
3 ounces canned tomato paste
2 cups raw white rice
4 cups boiling water

Preparation

Heat oil in a large dutch oven over meduim-high heat.
Add meat, stir, & brown on all sides, 18-20 minutes.
Add onions & garlic, stir, and saute until soft, 3-5 minutes.
Stir in tomatoes, spices, & tomato paste. Stir to mix well, cook on medium-low for 5-7 minutes.
Slowly stir in rice & boiling water, bring to a boil over high heat.
Reduce heat to simmer, cover, and cook 18-20 minutes, until rice is done.
Remove from heat & keep covered 15 minutes before serving.