Entree: Ethiopia – Somali Ethiopian – Qado Somali (Somali-style spiced meat stew served with aromatic long-grain rice, typical of Somali-Ethiopian lunch cuisine)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 large onion, finely chopped (about 1.5 cups / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 medium tomato, diced, or 1 cup (240 g) canned diced tomatoes
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) ground cloves or 2 whole cloves
- 1 cinnamon stick (about 1.5 g) or 1/4 tsp ground cinnamon
- 1–2 green chiles, sliced (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) water or light broth
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 cups (370 g) long-grain rice, rinsed
- 3 1/2 cups (825 ml) water or light broth for cooking rice
- 2 tbsp (30 ml) butter or oil for the rice
- 4–6 lemon wedges for serving

Instructions

1. Heat oil or ghee in a heavy skillet or Dutch oven over medium-high heat. Season the lamb cubes with 1 tsp salt and 1/2 tsp pepper. Brown the lamb in batches until well-seared on all sides, 4–6 minutes per batch. Transfer browned lamb to a plate.
2. Reduce heat to medium and add the chopped onion to the pan. Sauté until soft and golden, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in cumin, coriander, cardamom, turmeric, cloves, and cinnamon stick; cook 30–45 seconds to bloom the spices. Add diced tomato (or canned tomatoes) and the sliced green chiles if using; cook 2–3 minutes to soften.
4. Return the lamb to the pot, add 1 cup (240 ml) water or broth, scrape up any browned bits, and bring to a simmer. Cover and cook gently for 30–40 minutes, until lamb is tender and sauce has reduced. Adjust salt to taste.
5. While the stew simmers, prepare the rice: in a medium saucepan bring 3 1/2 cups (825 ml) water or broth with 2 tbsp (30 ml) butter or oil and the cinnamon stick (if using whole) to a boil. Add the rinsed rice, reduce heat to low, cover, and cook 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes; discard whole cinnamon stick if used.
6. Fluff rice with a fork and stir in a little chopped cilantro. Serve the spiced lamb stew ladled over or alongside the aromatic rice, garnish with remaining cilantro and lemon wedges to squeeze over before eating.