Tibs -- Ethiopian Lamb Stew

Chef Kate's Note:

This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 lbs loin lamb, boneless cut into 1/2 inch cubes
• 1 red onion, minced
• 1 jalapeno pepper, seeded and minced
• 1 1/4 cups dry red wine
• 1 1/2 cups sweet butter
• 1/2 tablespoon turmeric
• 1 garlic clove, crushed
• 2 cardamom pods, crushed
• 2 tablespoons mild chili powder
• kosher salt
• fresh ground pepper, to taste
• 1 tablespoon fresh rosemary, chopped

Directions:

1. In a medium mixing bowl, combine lamb, onion and jalepeno.
2. Add 3/4 cup of red wine and mix well.
3. Cover and refrigerate for one to two hours.
4. In a small saucepan, combine butter, turmeric, garlic and cardamom.
5. Bring to a boil.
6. With a skimmer or large spoon, remove any impurities which come to the surface.
7. Carefully pour only the clarified butter into a clean container, discarding the rest.
8. In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
9. Stir for about one minute; do not allow the butter to burn.
10. Add 1/2 cup of red wine.
11. Remove from heat and pour chili sauce into serving bowl.
12. Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
13. Reserve marinade.
14. Place a large iron skillet over medium-high heat until very hot.
15. Add two tablespoons clarifed butter.
16. Add lamb and saute until lamb is seared on all sides.
17. Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
18. Season with salt, pepper and rosemary.
19. Allow liquid in pan to reduce slightly.
20. Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

Reviews

[arthurtanwangco]

just not the real thing...

[Chef #377975]

This cannot possibly be the Tibs recipe from Meskerem. I have eaten at that restaurant and this is just not even close. Even though I used all authentic and fresh ingredients including fresh spices and it was not horrible but it did not reflect ethiopian cuisine. Also usually this dish has more of a sauce. This was moist but did not really have a gravy.

[foodmama]

I have to say, unfortunately I did not like this recipe at all. That does not mean its not good, its just not the way I would like to use my lamb. I would have to suggest for others to really think about your tastes before you try this recipe. Anywho i end up adding more ingredients (like rosemary) and using it as meat for tacos and disregarded the dipping sauce. It was actually very good. foodmama