Ethiopian Lamb & Onion Stew | Awaze Tibs

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.

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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).Ethiopian Lamb & Onion Stew | Awaze Tibs
Servings
2-4people
Servings
2-4people
Ingredients
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
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

14 Comments

  1. Looks great Sasha!

    Can’t wait to read your review!

    Will provide a link on my site as well!

    Laura

    • Many thanks for the recipe. Although I was born in Ethiopia I grow up in England with an adopted family and I do enjoy Ethiopian food yet none of the Ethiopian restaurants in London sell a recipe book fortunately for me I found your site. I have cooked it according to your blog and may I say it testes great. Mind you I had to drive far just to get all the ingredients. Keep it up.

      Wishing you sunnier times.

  2. I’m not confident with lamb as well, since until a couple of years ago I did not like it at all. Now I am cautiously starting to eat it, but never cooked it. This looks like the perfect place to start.

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  5. I can’t believe it, but I was just searching for an Ethiopian lamb recipe, and found this one on your site via Google! I had bought some teff flour last week, and out conversation at Homefries U about Ethiopian food inspired me to give it a shot. I’m fermenting the injera batter right now, and will give this a try later this week. I really enjoyed meeting you this weekend, and am looking forward to sampling many more of your recipes. I hope your flight home went well.

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