Ethiopian Lamb Stew – Tibs

I love Ethiopian food, especially Berbere spice mix. The combination of red chilli, fenugreek, garlic, cardamoms and ginger adds a great flavor to the lamb. You can find them in most spice stores or order them online. I coated the meat with Berbere spices and let it rest. Then, I sear the lamb in a spiced butter and finish cooking it with tomatoes and wine which help neutralize the intensity.

Ethiopian normally eat using only their (right) hands and using pieces of Injera flatbread to pick bites. I use normal Western utensils to eat this stew but if you can get some Injera to help you with the sauce and small bites, that's awesome.

1. Cut the lamb in cubes. Add 2 tablespoons of Berebere spices. Mix well and let it stand in the fridge for at least 10 minutes (1 hour is ideal).
2. Prepare the spiced butter - Ethiopian Niter Kebbeh- following these instructions.
3. Heat the spiced butter at medium heat. Saute the onions until lightly cooked.
4. Turn the heat to high, add the meat stir fry to seal each sides of the cubes. Use a spoon to turn the meat around in order to guarantee an even brown surface on all sides. If your skillet is not large enough or don't have a very strong heat, it's better to do it in batches. You don't want the lamb to get soggy.
5. Add the rest of the spices, garlic and chiles to the skillet. Saute for one minute.
6. Add the tomato cubes and the wine. Mix well. Reduce the heat and cover for 1-2 minutes. Remove the lid and turn the heat to high. Once the alcohol aroma of the wine has dissipated, the stew is ready. The tomatoes neutralize the heat of the spices. If you want to make it spicier, add a tablespoon of Berbere spices at the end, mix well and serve.
7. Serve with roasted potatoes or rice. Enjoy!