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

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 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

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

- 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 5/16 oz (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 0.053 oz (1.5 g)) or 1/4 tsp (1.25 ml) 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

Show original ingredient measurements

- 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

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

1. Heat oil or ghee in a heavy skillet or Dutch oven over medium-high heat. Season the lamb cubes with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) 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.

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.