Ethiopian lamb stew

4 Servings

Ingredients

QuantityIngredient
2poundsBoned lamb
3cupsYellow and red onions
½cupSpiced butter
¼cupBerbere sauce
Cumin
Cardamom
4Cloves garlic
Tumeric to taste
2poundsButter; boiled
1smallOnion
3Cloves garlic
4teaspoonsFresh ginger
½teaspoonNutmeg
1Stick (1-inch) cinnamon
teaspoonTumeric
2teaspoonsCumin
4Cloves
½teaspoonCardomom
¼teaspoonAllspice
½teaspoonFennelgreek
Mexican dried chillies (take out the seeds)
½cupDried onions
2teaspoonsSalt
1teaspoonGround ginger
½teaspoonNutmeg
½teaspoonGarlic (powder will be fine)
1teaspoonTumeric
½cupSalad oil
½cupRed wine

Directions

SPICED BUTTER

BERBERE SAUCE

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.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 24 JUNE 1996

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