Ethiopian Lamb Rice And Vegetables Skoudehkaris Recipes

SKOUDEHKARIS

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)

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).