Ethiopian Spicy Lamb Stew (YeBeg Wot)

My Ethiopian Cooking: Lamb Spicy Stew (YeBeg Wot)

Ingredients:

1 lb lamb chops, 2lb lamb leg
1 cup purified butter **
4 cups chopped red onion or shallots (thinly chopped)
1¼ cup chili powder (berbere)
2 teaspoon fresh garlic or
2 teaspoon garlic powder
1 tablespoon red wine (optional)
¼ teaspoon black cumin *
1 teaspoon cardamom (korerima) *
5 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Cut the ribs, chop the meat and bone from the legs in desired shapes; rinse with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs, bones and the meat. Cover and boil it for 10 minutes and strain;

3rd Step: Meanwhile, thinly chop the onions. In medium pot cook the onion until golden brown using one cup of water by adding two tablespoon at a time until the onion is golden brown and soft;

4th Step: Add one cup of warm water to the cooked onion, berbere(chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well; (10 minutes)

5th Step: Add the ribs and bones; stir for 10 minutes. Add the meat. Stir five minutes and add three cups warm (or more as desired) Cook it for 20-25 minutes until it simmers;

5th Step: Add cardamom (korerima), salt and black pepper to taste. Remove from heat.
Serve it warm. Keep in the fridge.
Serving 10.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)