Best 3 Ethiopian Lamb Rice And Vegetables Skoudehkaris Recipes

Skoudehkaris, a flavorsome Ethiopian dish, offers a captivating fusion of spices, tender lamb, aromatic rice, and an array of vibrant vegetables. Originating from the heart of Ethiopia, this culinary delight is a testament to the country's rich culinary heritage. With its medley of textures and flavors, skoudehkaris promises an unforgettable dining experience.

Let's cook with our recipes!

SKOUDEHKARIS

Skoudehkaris image

Skoudehkaris is a rice recipe from Djibouti, cooked with lamb, tomatoes and spices that can also be prepared it with beef, chicken or fish.

Provided by Vera Abitbol

Categories Main Course

Time 1h20m

Number Of Ingredients 14

Ingredients

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.

SOMALIAN LAMB AND RICE (SKUDAHKHARIS)

Somalian Lamb and Rice (Skudahkharis) image

Make and share this Somalian Lamb and Rice (Skudahkharis) recipe from Food.com.

Provided by AbsurdBookNerd

Categories White Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons vegetable oil
1 lb lean lamb, cut into bite-size pieces
1 onion, thinly sliced
1 garlic clove, minced
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
salt and pepper
3 ounces canned tomato paste
2 cups raw white rice
4 cups boiling water

Steps:

Heat oil in a large dutch oven over meduim-high heat.
Add meat, stir, & brown on all sides, 18-20 minutes.
Add onions & garlic, stir, and saute until soft, 3-5 minutes.
Stir in tomatoes, spices, & tomato paste. Stir to mix well, cook on medium-low for 5-7 minutes.
Slowly stir in rice & boiling water, bring to a boil over high heat.
Reduce heat to simmer, cover, and cook 18-20 minutes, until rice is done.
Remove from heat & keep covered 15 minutes before serving.

Nutrition Facts : Calories 674.6, Fat 21.6, SaturatedFat 5, Cholesterol 72.6, Sodium 271.4, Carbohydrate 86.1, Fiber 5.2, Sugar 5.4, Protein 32.1

ETHIOPIAN SAUTEED LAMB OR BEEF

Ethiopian Sauteed Lamb or Beef image

Serve this dish with injera bread for an authentic Ethiopian meal. If you can't find injera, any flat bread would be delicious. recipe #454644 would make this a complete meal. Recipe from Homemakers magazine.

Provided by Dreamer in Ontario

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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.

Tips:

Mise en place: Before you start cooking, gather and measure all of the ingredients and chop any vegetables. This will help you stay organized and make the cooking process go more smoothly.
Use a large pot or Dutch oven: This dish will produce a lot of liquid, so it's important to use a large pot or Dutch oven that can hold at least 12 cups of liquid.
Brown the lamb in batches: If you try to brown all of the lamb at once, it will steam instead of brown. Brown the lamb in batches in a hot skillet, and then remove the lamb from the skillet and set aside before adding the next batch.
Use a good quality Ethiopian spice blend: The spice blend is what gives this dish its unique flavor. If you can't find a good quality Ethiopian spice blend, you can make your own using a combination of spices such as cumin, coriander, cardamom, fenugreek, and turmeric.
Simmer the lamb for at least 1 hour: The lamb needs to simmer for at least 1 hour, or until it is fall-apart tender. The longer you simmer the lamb, the more flavorful it will be.
Serve with injera: Injera is a traditional Ethiopian flatbread that is used to scoop up the lamb and vegetables. If you can't find injera, you can serve the lamb and vegetables with rice or pita bread.

Conclusion:

Lamb Skoudehkaris is a delicious and flavorful Ethiopian dish that is perfect for a special occasion. The lamb is fall-apart tender and the vegetables are perfectly cooked. The dish is served with injera, a traditional Ethiopian flatbread that is used to scoop up the lamb and vegetables. If you're looking for a new and exciting dish to try, Lamb Skoudehkaris is a great option.