Yield: 4 Servings
|2 pounds||Boned lamb|
|3 cups||Yellow and red onions|
|½ cup||Spiced butter|
|¼ cup||Berbere sauce|
|Tumeric to taste|
|2 pounds||Butter; boiled|
|4 teaspoons||Fresh ginger|
|1||Stick (1-inch) cinnamon|
|Mexican dried chillies (take out the seeds)|
|½ cup||Dried onions|
|1 teaspoon||Ground ginger|
|½ teaspoon||Garlic (powder will be fine)|
|½ cup||Salad oil|
|½ cup||Red wine|
submitted by: kay@... (Carolyn Kay) The Ethiopians make some very rich and spicy food. Great to serve to people who don't mind rich, buttery sauces and love hot food.
ETHIOPIAN LAMB STEW: 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. If hope those of you who don't like wine in their food have a substitute in mind because I don't know one.
The stew can be served on top on the very rubbery Ethiopian bread and eaten with the hands. Or another method, also with the hands, is to serve the stew in a communal bowl and use the bread arranges around the outside as a 'scoop'. Your hands will be stained with tumeric for awhile. It's very good served with fresh or curried vegtables.
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RECIPE ARCHIVE - 24 JUNE 1996
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