Title: Ethiopian Lamb Stew
Categories: Meat
Yield: 4 Servings

2 lb Boned lamb
3 c Yellow and red onions
1/2 c Spiced butter
1/4 c Berbere sauce
Cumin
Cardamom
4 Cloves garlic
Tumeric to taste

-------------------------------SPICED BUTTER-------------------------------
2 lb Butter; boiled
1 sm Onion
3 Cloves garlic
4 ts Fresh ginger
1/2 ts Nutmeg
1 Stick (1-inch) cinnamon
2 1/2 ts Tumeric

-------------------------------BERBERE SAUCE-------------------------------
2 ts Cumin
4 Cloves
1/2 ts Cardomom
1/4 ts Allspice
1/2 ts Fennelgreek
Mexican dried chillies (take
-out the seeds)
1/2 c Dried onions
2 ts Salt
1 ts Ground ginger
1/2 ts Nutmeg
1/2 ts Garlic (powder will be fine)
1 ts Tumeric
1/2 c Salad oil
1/2 c Red wine

submitted by: kay@sw.stratus.com (Carolyn Kay)
The Ethiopians make some very rich and spicy food. Great to serve to people
who don't mind rich, buttery sauces and love hot food.

ETHIOPIAN LAMB STEW: Sautee onions in spiced butter (recipe follows) Add
cumin, cardamom, 4 cloves garlic, tumeric to taste.

SPICED BUTTER: Simmer for 45 minutes. Pour through cheese cloth (2 layers
is better). This keeps in the refrigerator in an airtight container for a
long time (and stains the container).

BERBERE SAUCE (Ethiopian hot sauce): toast cumin, cloves, cardamom,
allspice, fennelgreek and chiles in a frying pan: Put all into a food
processor with remaining ingredients. This also keeps well. If hope those
of you who don't like wine in their food have a substitute in mind because
I don't know one.

The stew can be served on top on the very rubbery Ethiopian bread and eaten
with the hands. Or another method, also with the hands, is to serve the
stew in a communal bowl and use the bread arranges around the outside as a
'scoop'. Your hands will be stained with tumeric for awhile. It's very good
served with fresh or curried vegtables.

DAVE

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RECIPE ARCHIVE - 24 JUNE 1996

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