The dish is mildly spicy.
If you are a spicy food lover, you can add an extra teaspoon Berbere.
Berbere is a very spicy spice mixture that forms the basis of the cuisine of Ethiopia.
It is composed of many spices, but essential are hot red pepper and fenugreek.
Ethiopian herb butter (Niter Kibbeh) is indispensable in the preparation of the authentic Ethiopian cuisine.
It is used in all courts in which butter is needed.
In the picture below is the Sega Wat served with Injera.
Sega Wat (Ethiopian Lamb Stew) with Injera (Ethiopian bread). Prepared by the happy Chief Cook.
Preparation time: 80 minutes.
1 large onion,
100 grams of herb butter,
3 teaspoons Berbere,
0.5 liters of water,
1 kilogram lamb,
1 large lemon.
Cut the lamb from the bone and remove the hard fat.
Cut the lamb into pieces of 1.5 to 2 centimeters.
Juice the lemon.
Pour the lemon juice in a large bowl.
Pour a pint of water and stir together well.
Week the lamb in the liquid over 10 minutes.
Let the lamb then drain well.
In the meantime chop the onion finely.
Sauté in a large casserole or roasting pan the finely chopped onions, with 25 grams herb butter until slightly brown, stirring constantly.
Add the rest of the herb butter and Berbere.
Mix the Berbere well through the onions.
Add the lamb to the onion mixture and mix the whole well.
Cook the lamb over high heat for 10 to 15 minutes light brown on all sides, stirring constantly.
Put a lid on the pan.
Bring the whole to a boil.
Let it simmer on low heat until the lamb is tender and soft with the lid on the pan (about 45 minutes).
Stir occasionally everything.
Let it the last 15 minutes uncovered simmer to allow the excess moisture to evaporate.
Add more water if necessary, to recieve the whole into a stew structure (or when the Sega Wat is too watery, then bind it with 1 or 2 tablespoons wheat flour, dissolved in 4 tablespoons water).
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