Ethiopian lamb stew

4 Servings

Quantity Ingredient
2 pounds Boned lamb
3 cups Yellow and red onions
½ cup Spiced butter
¼ cup Berbere sauce
Cumin
Cardamom
4 Cloves garlic
Tumeric to taste
2 pounds Butter; boiled
1 small Onion
3 Cloves garlic
4 teaspoons Fresh ginger
½ teaspoon Nutmeg
1 Stick (1-inch) cinnamon
2½ teaspoon Tumeric
2 teaspoons Cumin
4 Cloves
½ teaspoon Cardomom
¼ teaspoon Allspice
½ teaspoon Fennelgreek
Mexican dried chillies (take out the seeds)
½ cup Dried onions
2 teaspoons Salt
1 teaspoon Ground ginger
½ teaspoon Nutmeg
½ teaspoon Garlic (powder will be fine)
1 teaspoon Tumeric
½ cup Salad oil
½ cup Red wine

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@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 24 JUNE 1996

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