Spiced Lamb Oromo with Fragrant Rice

Ingredients

In this adaptation, we incorporate Chinese Islamic flavors into the traditional Ethiopian Oromo dish. The original Oromo is typically made with injera, a sourdough flatbread, while our version uses a pancake-like bread. Additionally, we infuse the lamb with Chinese Islamic spices, such as cumin, coriander, and star anise, to create a unique flavor profile that combines the best of both cuisines. We alse have the original recipe for Oromo, so you can check it out.

• For the spiced lamb: For the spiced lamb:
• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• Salt and pepper to taste Salt and pepper to taste
• For the Oromo bread: For the Oromo bread:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 250ml (1 cup) water 250ml (1 cup) water
• For the fragrant rice: For the fragrant rice:
• 250g (1 1/4 cups) basmati rice 250g (1 1/4 cups) basmati rice
• 500ml (2 cups) water 500ml (2 cups) water
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 2 cloves 2 cloves
• 1 bay leaf 1 bay leaf
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, vegetable oil, onion, garlic, cumin, coriander, turmeric, cinnamon, star anise, salt, and pepper. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes.
2. 2.
   In the meantime, prepare the Oromo bread. In a mixing bowl, combine the flour, salt, and baking powder. Gradually add water and mix until a smooth batter is formed.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin pancake. Cook for about 2 minutes on each side until golden brown. Repeat with the remaining batter to make more Oromo bread.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Heat a large skillet over medium-high heat and add the marinated lamb. Cook for about 5 minutes until browned on all sides.
6. 6.
   Transfer the lamb to a baking dish and cover with foil. Bake in the preheated oven for 30 minutes or until the lamb is tender and cooked through.
7. 7.
   While the lamb is baking, prepare the fragrant rice. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the water to a boil. Add the rice, cinnamon stick, cardamom pods, cloves, bay leaf, and salt. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
8. 8.
   Once the lamb is cooked, remove it from the oven and let it rest for a few minutes. Then, shred the lamb using two forks.
9. 9.
   To serve, place a piece of Oromo bread on a plate, spoon some shredded lamb onto it, and fold it like a wrap. Serve with fragrant rice on the side.

Treat your ingredients with care...

• Lamb — For the best results, choose lean cuts of lamb such as leg or shoulder. Trim any excess fat before marinating.
• Oromo bread — The batter should be thin enough to spread easily on the pan. Adjust the water quantity accordingly.
• Fragrant rice — Rinse the basmati rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or red pepper flakes to the lamb marinade.
• Serve the Spiced Lamb Oromo with a side of yogurt or tzatziki sauce for a refreshing contrast to the spices.
• You can make the Oromo bread in advance and reheat it in a warm oven before serving.
• Experiment with different spices in the fragrant rice, such as saffron or cardamom, to add your own twist to the dish.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Spiced Lamb Oromo with Fragrant Rice as a main course for lunch or dinner. Garnish with fresh herbs like cilantro or parsley for added freshness and color.

Presentation advice

Arrange the folded Oromo wraps on a platter, with the fragrant rice served in a separate bowl alongside. Sprinkle some toasted sesame seeds or chopped green onions on top for an attractive presentation.