Ethiopian Sauteed Lamb or Beef

"Serve this dish with injera bread for an authentic Ethiopian meal. If you can't find injera, any flat bread would be delicious. recipe #454644 would make this a complete meal. Recipe from Homemakers magazine."
photo by lazyme photo by lazyme
photo by lazyme
photo by sheepdoc photo by sheepdoc
photo by NorthwestGal photo by NorthwestGal
photo by Mami J photo by Mami J
photo by under12parsecs photo by under12parsecs
Ready In:




  • Cut meat into thin 2 inch long strips and mix with garlic.
  • Heat oil over medium-high heat; saute onion and hot peppers until onion is light golden (about 4 to 5 min).
  • Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min).
  • Transfer onion mixture to bowl.
  • In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
  • Stir in Berbere spice mix to taste; saute for 30 seconds.
  • Serve with injera bread and Tomato & Cucumber salad.
  • Keep extra Berbere spice mix on table to sprinkle over meat as desired.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. sheepdoc
    This was excellent. I used lamb stew meat and cut the chunks in half. Very good. Not too hot despite all the jalapenos.
    • Review photo by sheepdoc
  2. lazyme
    I love lamb and used whole chops for this recipe I sprinkled a little berbere spice on them right before they were finished cooking. Thanks for sharing this nice recipe, Dreamer. Made for CQ4.
  3. NorthwestGal
    I used lamb chops (not beef). And normally I'm not usually one who goes for lamb, but it really worked well in this recipe. The berbere spice mix gave it a bit of heat and flavor, but it added a bit of sweetness too that seemed to take out that "gamey" taste that I detect in lamb. It was really a nice recipe (and very quick and easy to make, too), and I'm glad I made it. The next time my family wants lamb, I'll turn to this recipe. Thanks, Dreamer. Made for Culinary Quest 2017 (Ethiopia).
  4. Mami J
    I made this using a lamb tenderloin and red onion. The berbere is really good and I added it liberally because we like our spicy. I don't love lamb, but I really liked it this way. Thank you! Made for CQ '17.
    • Review photo by Mami J
  5. Sophorn
    I want to know other western food and recipies



Find More Recipes