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Ethiopian Lamb Stew

2 lb Boned lamb
3 c Yellow and red onions
1/2 c Spiced butter
1/4 c Berbere sauce
Cumin
Cardamom
4 Cloves garlic
Tumeric to taste


Spiced Butter:
2 lb Butter; boiled
1 sm Onion
3 Cloves garlic
4 ts Fresh ginger
1/2 ts Nutmeg
1 Stick (1-inch) cinnamon
2 1/2 ts Tumeric

Berbere Sauce:
2 ts Cumin
4 Cloves
1/2 ts Cardomom
1/4 ts Allspice
1/2 ts Fennelgreek
Mexican dried chillies (take out the seeds) 1/2 c Dried onions
2 ts Salt
1 ts Ground ginger
1/2 ts Nutmeg
1/2 ts Garlic (powder will be fine)
1 ts Tumeric
1/2 c Salad oil
1/2 c Red wine


Sautee onions in spiced butter (recipe follows) Add cumin, cardamom, 4 cloves garlic, tumeric to taste.

SPICED BUTTER: Simmer for 45 minutes. Pour through cheese cloth (2 layers is better). This keeps in the refrigerator in an airtight container for a long time (and stains the container).

BERBERE SAUCE (Ethiopian hot sauce): toast cumin, cloves, cardamom, allspice, fennelgreek and chiles in a frying pan: Put all into a food processor with remaining ingredients. This also keeps well.


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