ETHIOPIAN LAMB, RICE AND VEGETABLES (SKOUDEHKARIS)

Ethiopian Lamb, Rice and Vegetables (Skoudehkaris) image

Provided by Vickie Parks

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).