Ethiopian Lamb

Ethiopian Lamb

Ethiopian Lamb (Awaze Tibs)


1/8 cup peanut oil

2 red onions, chopped

1 inch fresh ginger, peeled and grated (about 1 1/2 tsp)

3 cloves garlic, crushed

2 tsp berbre 
1 cup stock

2 lbs cubed lamb


Chop the onions small and cook them until golden over medium high heat

Add the ginger and crushed garlic to the pan and cook a few more minutes.

Add berberé.

Add the meat and brown it.

Cover with stock and simmer partially covered for about 40 minutes.

Tagged as:

Ethiopian Recipes, Ethiopian Lamb, Ethiopian Food, Meat Dishes


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