Lamb and Cardamom RecipeOrigin: Ethiopia Period: Traditional |
Ingredients
600g thinly-sliced onions 
Lamb and Cardamom Preparation:Method:Heat a large frying pan and fry the onion on low heat in 1 tbsp of the butter until the onion is soft and very tender. Remove from the pan and set aside. Add the lamb to the same pan and brown over high heat with another tablespoon of butter. Set the meat aside when done. Meanwhile place the fried onions along with the remaining butter in a large saucepan and add the Berbere sauce, cumin, cardamom, ginger, garlic, black pepper and wine. Mix together and bring to a simmer before adding the lamb. Return to a simmer then add the water and cook, uncovered until the lamb is very tender (about 45 minutes). If the sauce is not thick enough at this poing continue cooking, uncovered, to allow it to thicken. Season and serve with rice. |
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