Entree: Ethiopia – Somali Ethiopian – Iskudheh Karis (Somali-style spiced rice and meat stew cooked together until fragrant and tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz (285 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (8 g) Somali xawaash or 1 tsp (2 g) berbere for a spicier note
- 1 cinnamon stick
- 3 whole cardamom pods, lightly crushed
- 2 whole cloves
- 1 large tomato, diced (about 6 oz (170 g)) or 1 cup (240 ml) canned diced tomatoes
- 1 1/2 cups (270 g) long-grain basmati rice, rinsed until water runs clear
- 2 1/4 cups (540 ml) beef or chicken stock, hot
- 1/4 cup (60 ml) water (if needed)
- 1/4 cup (15 g) fresh cilantro (coriander), chopped
- Juice of 1 lemon (about 2 tbsp (30 ml))
- 1 green chili, slit (optional)

Show original ingredient measurements

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 285 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (8 g) Somali xawaash or 1 tsp (2 g) berbere for a spicier note
- 1 cinnamon stick
- 3 whole cardamom pods, lightly crushed
- 2 whole cloves
- 1 large tomato, diced (about 6 oz / 170 g) or 1 cup (240 ml) canned diced tomatoes
- 1 1/2 cups (270 g) long-grain basmati rice, rinsed until water runs clear
- 2 1/4 cups (540 ml) beef or chicken stock, hot
- 1/4 cup (60 ml) water (if needed)
- 1/4 cup (15 g) fresh cilantro (coriander), chopped
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 1 green chili, slit (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat oil in a heavy-bottomed pot over medium-high heat. Season lamb cubes with 1/2 tsp (2.5 ml) salt and brown in batches until well colored; remove and set aside.
2. Reduce heat to medium and add sliced onions. Cook, stirring, until deeply golden and caramelized, 12–15 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in cumin, coriander, turmeric, black pepper, xawaash or berbere, cinnamon stick, cardamom, and cloves; cook 1–2 minutes until fragrant.
4. Add diced tomato and cook until it breaks down, 3–4 minutes. Return browned lamb to the pot and stir to coat with spices.
5. Pour in hot stock and bring to a simmer. Cover, reduce heat to low, and simmer until lamb is tender, about 30–40 minutes.
6. Remove cinnamon stick, cardamom pods, and cloves. Taste and adjust seasoning with remaining salt.
7. Stir rinsed rice into the lamb and add green chili if using. Bring to a gentle simmer, cover tightly, and cook on low until rice is tender and liquid is absorbed, 15–20 minutes. If the mixture seems dry before rice cooks, add up to 1/4 cup (60 ml) water.
8. Remove from heat, let rest covered 5 minutes, then fluff with a fork. Stir in chopped cilantro and lemon juice before serving.

1. Heat oil in a heavy-bottomed pot over medium-high heat. Season lamb cubes with 1/2 tsp salt and brown in batches until well colored; remove and set aside.
2. Reduce heat to medium and add sliced onions. Cook, stirring, until deeply golden and caramelized, 12–15 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in cumin, coriander, turmeric, black pepper, xawaash or berbere, cinnamon stick, cardamom, and cloves; cook 1–2 minutes until fragrant.
4. Add diced tomato and cook until it breaks down, 3–4 minutes. Return browned lamb to the pot and stir to coat with spices.
5. Pour in hot stock and bring to a simmer. Cover, reduce heat to low, and simmer until lamb is tender, about 30–40 minutes.
6. Remove cinnamon stick, cardamom pods, and cloves. Taste and adjust seasoning with remaining salt.
7. Stir rinsed rice into the lamb and add green chili if using. Bring to a gentle simmer, cover tightly, and cook on low until rice is tender and liquid is absorbed, 15–20 minutes. If the mixture seems dry before rice cooks, add up to 1/4 cup (60 ml) water.
8. Remove from heat, let rest covered 5 minutes, then fluff with a fork. Stir in chopped cilantro and lemon juice before serving.