2 lbs of lean lamb meat 1 Shank cut in 4 (optional)
2 Red Onions
1 Tablespoon of Fresh Garlic
1/4 cup Niter Kibbeh
4 cups of water
1 teaspoon ground Korerima
1 teaspoon ground black pepper
1/2 cup of Berbere or to taste
Chop onions by hand into small even sized pieces and finely mince the garlic. Cut the lamb into bite size pieces, rinse in hot water and pat dry.
- In a heavy enamel or iron stew pot, sweat the onions over moderate heat with the lid covered. Do not over stir to prevent the onions from drying.
- Cook for 13 minutes, add hot water as needed, to keep the onions moist.
- Once the water has evaporated and the onions are translucent, add 1 tablespoon of the Niter Kibbeh and roast the onions until they caramelize and darken, but do not burn, for about 3 minutes.
- Add the remaining Niter Kibbeh and continue to roast and caramelize the onions on high heat for 2 minutes
- Add 1/4 cup of hot water and cook for 1 minute.
- Add 1/2 cup of Berbere and roast for 2 minutes. (The roasted, caramelized onions and Berbere is what gives the sauce a rich dark color and flavor)
- Add an additional 1/4 cup of hot water, as well as the minced garlic, Korerima, and black pepper (or more Berbere) and continue to cook for another 2 minutes.
- Add the meat, small pieces at a time, integrating it into the sauce, until all the meat is added. Close the lid and continue to cook over high heat, stir the sauce every 2 minutes, let cook for 15 minutes.
- Add 1/4 cup of wine, and 2 tablespoons of butter (Niter Kibbeh), if it was not used.
- Reduce the heat to moderate and continue to cook for 5 minutes, or until the meat is tender.
- Reduce the heat to low, add salt to taste and simmer for another 5 minutes.
- If the water mixture is too watery, mix 1 teaspoon of shiro/shuro in 1/4 cup of hot water and mix well, add the liquid into the sauce as a thickener and simmer for a few minutes to integrate into the sauce.
Serves: 6-8 | Prep Time: 15 minutes | Cooking Time: 50-55 minutes
WRITTEN BY JOHANNA LARAWAY
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