ethiopian lamb, rice and vegetables (skoudehkaris)

Name: Ethiopian Lamb, Rice and Vegetables (Skoudehkaris)
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: African
Ingredients: 2 tablespoon(s) vegetable oil; 1 medium onion, chopped; 2 clove(s) garlic, minced; 1 pound(s) boneless lamb, cubed; 2 large tomatoes, chopped; 1 teaspoon(s) ground cumin; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves; 1/2 cup - tomato paste; 5 cups - water; 2 cups - uncooked brown rice; 1 teaspoon(s) salt, or to taste; 1 teaspoon(s) black pepper, or to taste; 1 tablespoon(s) fresh coriander leaves (fresh cilantro), roughly chopped; ## TO SERVE; - injera (flat bread)

(1 RATING)

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Vickie Parks

Renton, WA

Updated on Jun 24, 2017

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.

Rate

prep time 10 Min

cook time 45 Min

method Saute

yield 4 to 6

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound boneless lamb, cubed
2 large tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup - tomato paste
5 cups - water
2 cups - uncooked brown rice
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
1 tablespoon fresh coriander leaves (fresh cilantro), roughly chopped
TO SERVE
- injera (flat bread)

How To Make ethiopian lamb, rice and vegetables (skoudehkaris)

Step 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.

Step 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.
Step 3

Remove the skillet from heat, cover skillet, and let it stand for 5 minutes before serving.
Step 4

Ladle into large bowls, sprinkle with fresh coriander (or cilantro), and serve with Injera (or other type of flatbread).
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