Ethiopian Lamb & Onion Stew | Awaze Tibs

Africa, Ethiopia
Published on March 13, 2011
comments 16
By Sasha Martin

Serves 2-4

I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus).

Our recipe is adapted from Laura Kelley of Silk Road Gourmet, a most wonderful author and world traveler. Serve with Injera.

Ingredients:

1/8 cup peanut oil
2 red onions, chopped
1 inch fresh ginger, peeled and grated (about 1 1/2 tsp)
3 cloves garlic, crushed
2 tsp berberé
1 cup beef stock
1.2 lbs cubed lamb

yogurt, to taste

Method:

Chop the onions (you can do a large dice or strips) and cook them until golden (10-15 min) over medium high, or until you can no longer stand how good the house smells. Take your time getting them nice and golden – that’s where all the flavor is.

Meanwhile, grate the ginger. Grating is the best way to get rid of those tough fibers and helps the ginger to “disappear” into the dish.

Add the ginger and crushed garlic to the pan and cook a few more minutes.

Toss in the berberé. Two teaspoons made me sweat… in a good way. Much more and I might have passed out.

Add the meat and brown it.

Cover with beef stock and simmer partially covered for about 35 minutes, or until the lamb is tender. If you’d like a less soupy texture simmer uncovered.

Don’t forget to season it with plenty of salt and pepper.

Awaze Tibs is incredible. Serve with a dollop of plain yogurt, to cool the mouth after each bite.

While the meal looks brown, brown, brown…the taste is incredibly complex and addicting.

Happiness is finding the perfect balance between sweet and spicy.

Serve hot with injera to friends. Laugh a lot while eating it. Use your fingers.

Ethiopian Lamb & Onion Stew | Awaze Tibs
Votes: 1
Rating: 3
You:
Rate this recipe!
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I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus).
Servings
2-4 people
Servings
2-4 people
Ethiopian Lamb & Onion Stew | Awaze Tibs
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus).
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 1/8 cup peanut oil
  • 2 red onions , chopped
  • 1 inch ginger root (freshly peeled & grated, about 1 1/2 tsp)
  • 3 cloves garlic , crushed
  • 2 tsp berberé
  • 1 cup beef broth
  • 1.2 lbs lamb , cubed
  • plain yogurt (to taste)
Servings: people
Units:
Instructions
  1. Chop the onions and cook them until golden, about 10-15 minutes, over medium high.
  2. Meanwhile, grate the ginger and add with fresh garlic to the pan and cook a few more minutes.
  3. Add berberé and the meat and brown it.
  4. Cover with beef stock and simmer partially covered for about 35 minutes, or until the lamb is tender. (If you'd like a less soupy texture simmer uncovered).
  5. Season with salt and pepper