TIBS -- ETHIOPIAN LAMB STEW
This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.
Provided by Chef Kate
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine lamb, onion and jalepeno.
- Add 3/4 cup of red wine and mix well.
- Cover and refrigerate for one to two hours.
- In a small saucepan, combine butter, turmeric, garlic and cardamom.
- Bring to a boil.
- With a skimmer or large spoon, remove any impurities which come to the surface.
- Carefully pour only the clarified butter into a clean container, discarding the rest.
- In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
- Stir for about one minute; do not allow the butter to burn.
- Add 1/2 cup of red wine.
- Remove from heat and pour chili sauce into serving bowl.
- Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
- Reserve marinade.
- Place a large iron skillet over medium-high heat until very hot.
- Add two tablespoons clarifed butter.
- Add lamb and saute until lamb is seared on all sides.
- Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
- Season with salt, pepper and rosemary.
- Allow liquid in pan to reduce slightly.
- Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.
ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
- Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
- In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
- Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
- Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
- Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7
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AWAZE TIBS (ETHIOPIAN SPICED LAMB STEW) - FOOD & WINE
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- Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.
- Add the onions, garlic, rosemary, thyme and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.
- Add the lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Season with salt and pepper and serve.
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