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| What You Need: |
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3 cups peeled and thinly sliced in onions (use half yellow and half red onions)
½ cup Spiced Butter
2 pounds lean lamb, cut into ¾-inch cubes
¼ cup Berbere Sauce
¼ teaspoon ground cumin
1 teaspoon freshly ground cardamom seeds
1 teaspoon grated fresh ginger
2 cloves garlic, peeled and crushed
½ teaspoon freshly ground black pepper
½ cup dry red wine
1 cup water
Salt to taste
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| How To Cook: |
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1. Heat a large frying pan and saute the onion in 1 tablespoon of the butter, covered, until very tender. Use low heat so that the onion and butter are not browned. Remove from the pan and set aside.
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2. Heat the pan again and brown the lamb over high heat with another tablespoon of the butter. You will probably need to do this in two batches. Set aside.
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3. Place the sauteed onions, along with the remaining butter, in a heavy 6-quart saucepan. Add the Berbere Sauce, cumin, cardamom, ginger, garlic, black pepper, and wine.
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4. Bring to a simmer and add the lamb. Bring to a simmer again and add the water. Cook, covered, until the lamb is very tender, about 50 minutes. Stir several times.
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5. If the sauce is not thick enough, cook uncovered for a few minutes to reduce and thicken the sauce.
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6. Add salt to taste and serve.
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