Ethiopian Lamb Stew
| Yield: | 4 Servings |
| Categories: | Meat |
| 2 | lb | Boned lamb |
| 3 | c | Yellow and red onions |
| 1/2 | c | Spiced butter |
| 1/4 | c | Berbere sauce |
| Cumin | ||
| Cardamom | ||
| 4 | Cloves garlic | |
| Tumeric to taste | ||
| SPICED BUTTER | ||
| 2 | lb | Butter; boiled |
| 1 | sm | Onion |
| 3 | Cloves garlic | |
| 4 | ts | Fresh ginger |
| 1/2 | ts | Nutmeg |
| 1 | Stick (1-inch) cinnamon | |
| 2 1/2 | ts | Tumeric |
| BERBERE SAUCE | ||
| 2 | ts | Cumin |
| 4 | Cloves | |
| 1/2 | ts | Cardomom |
| 1/4 | ts | Allspice |
| 1/2 | ts | Fennelgreek |
| Mexican dried chillies (take out the seeds) | ||
| 1/2 | c | Dried onions |
| 2 | ts | Salt |
| 1 | ts | Ground ginger |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Garlic (powder will be fine) |
| 1 | ts | Tumeric |
| 1/2 | c | Salad oil |
| 1/2 | c | Red wine |
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