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 |
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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).
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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
- Chop the onions and cook them until golden, about 10-15 minutes, over medium high.
- Meanwhile, grate the ginger and add with fresh garlic to the pan and cook a few more minutes.
- Add berberé and 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).
- Season with salt and pepper