Lamb with Ethiopian Spicey Butter Recipe

From Dorothy McNett's Recipe Book.

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Lamb with Ethiopian Spicey Butter

From Dorothy McNett's recipes at Lamb pieces and onions are sauteed in a butter sauce and served with cooked lentils.

4 tablespoons unsalted butter
1 medium onion, diced
2-3 cloves garlic, minced
1-2 pounds boneless lamb, cut into 1 inch cubes
zest and juice of lemon
1/4 teaspoon fine sea salt
1/4 cup berbere paste
1/4 cup water

Melt butter in a heavy bottomed saute pan, or tagine or similar clay pot suitable for stove top cooking. Saute the onion and garlic a few minutes. Toss the lamb pieces with the lemon zest, juice and salt. Add to pan and cook enough to brown the lamb pieces. Add the berbere along with just enough water to make a juicy sauce. Cover. Reduce heat to medium low and cook gently about 10-15 minutes, adding more liquid if needed. Sometimes more liquid is added to make a stew like consistency. Serve with injera, lentils and more berbere sauce as desired.

Recipe created 2009-05-27.

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