Ethiopian Lamb, Rice and Vegetables (Skoudehkaris)

Vickie Parks


Skoudehkaris is popular (and the national dish of many nations) in East Africa and in parts of the Middle East where lamb is so common. Many different variations exist depending on each country's cuisine standards, but the recipe consists of lamb and rice cooked in a spicy tomato-based sauce. It's a cross between a casserole or a thick stew. This version of Skoudehkaris is from Ethiopia.


★★★★★ 1 vote

4 to 6
10 Min
45 Min


  • 2 Tbsp
    vegetable oil
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 lb
    boneless lamb, cubed
  • 2 large
    tomatoes, chopped
  • 1 tsp
    ground cumin
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 cup
    tomato paste
  • 5 cups
  • 2 cups
    uncooked brown rice
  • 1 tsp
    salt, or to taste
  • 1 tsp
    black pepper, or to taste
  • 1 Tbsp
    fresh coriander leaves (fresh cilantro), roughly chopped

  • ·
    injera (flat bread)

How to Make Ethiopian Lamb, Rice and Vegetables (Skoudehkaris)


  1. Heat oil in a large skillet over medium heat. Add the onion, garlic and lamb, and while stirring constantly let it sauté in the hot oil for about 5 minutes or until the meat is browned on all sides.
  2. Add the tomatoes, cumin, cinnamon, cloves, tomato paste and water, and stir until well combined. Bring the mixture to a boil over high heat. Once it reaches a boil, add the rice, salt and pepper, and stir. Reduce the heat to low, cover the skillet, and let it simmer for 30 minutes or until the rice is tender and all the liquid has been absorbed into the rice.
  3. Remove the skillet from heat, cover skillet, and let it stand for 5 minutes before serving.
  4. Ladle into large bowls, sprinkle with fresh coriander (or cilantro), and serve with Injera (or other type of flatbread).

Printable Recipe Card

About Ethiopian Lamb, Rice and Vegetables (Skoudehkaris)

Course/Dish: Casseroles
Main Ingredient: Lamb
Regional Style: African
Hashtag: #East Africa

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