Tibs -- Ethiopian Lamb Stew

Recipe by Chef Kate
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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