Best Ethiopian Lamb Rice And Vegetables Skoudehkaris Recipes

Skoudehkaris image

Provided by Vera Abitbol

Time 1h20m

Number Of Ingredients 14

1 lb lamb shoulder ((shank), cut into pieces)
2½ cups rice
5 tomatoes (, peeled, seeded and diced)
1 tablespoon tomato paste
1 red onion (, sliced)
2 onions (, finely chopped)
4 cloves garlic (, crushed)
½ teaspoon chili powder
4 tablespoons oil
1 teaspoon cumin
6 cardamom pods
2 pinches cinnamon
Salt
A few cilantro leaves (, chopped)

Steps:

Preheat oven at 350F/180C.
In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. Add all the onions and sweat. Add garlic, tomatoes, chili peppers and tomato paste. Add salt and spices.
Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. Remove the dutch oven from the oven and place on medium heat.
Pour the rice, mix well, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid again and add water to cook the rice if necessary. The rice should be slightly sticky and juicy.
Sprinkle with cilantro leaves and serve hot.

Ethiopian Lamb, Rice and Vegetables (Skoudehkaris) image

Provided by Vickie Parks

Categories Casseroles

Time 55m

Number Of Ingredients 16

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 water
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
TO SERVE
injera (flat bread)

Steps:

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).

Ethiopian Sauteed Lamb or Beef image

Provided by Dreamer in Ontario

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces lean lamb or 12 ounces beef sirloin
1 garlic clove, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 small sweet onion, thinly sliced
3 green hot peppers, quartered lengthwise
1 red bell pepper, thinly sliced
1 pinch salt
1 tablespoon butter
3 -4 teaspoons berbere mixed spice, recommend Berbere Spice Mix (Ethiopian)

Steps:

Cut meat into thin 2 inch long strips and mix with garlic.
Heat oil over medium-high heat; saute onion and hot peppers until onion is light golden (about 4 to 5 min).
Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min).
Transfer onion mixture to bowl.
In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
Stir in Berbere spice mix to taste; saute for 30 seconds.
Serve with injera bread and Tomato & Cucumber salad.
Keep extra Berbere spice mix on table to sprinkle over meat as desired.