Leg of Lamb in Hot Sauce

Leg of Lamb in Hot Sauce

Leg of lamb in hot sauce – Yebeg infille


1 leg of lamb

1 cup chopped red onions

½ cup berbere

1 cup niter kibbeh

½ tsp fresh minced ginger

½ tsp fresh minced garlic

½ tsp black pepper

½ tsp cardamom (koremina)

2 cups water

Salt to taste


Keeping the meat attached to the bone cut into thin strips.

Boil in a pan of water until tender. Place to oneside.

In a pan dry fry onion until brown.

In a bowl mix together the butter and red pepper paste and add to the onions.

Stir well.

Add to cups of water and allow simmering.

Add all the spices; simmer for a further 20 minutes.

Dip the meat in hot sauce before serving

Tagged as:

Dishes, Ethiopian Recipes, Leg of Lamb in Hot Sauce, Ethiopian Food, Meat Dishes, Dishes, Traditional Foods


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