Yebeg Wat (Ethiopian Lamb Stew)

Ingredients

• 1 kg lamb shoulder, cut into chunks
• 3 red onions, finely chopped
• 4 tbsp niter kibbeh (Ethiopian spiced butter) or regular butter
• 4 garlic cloves, minced
• 1 tbsp minced ginger
• 3 tbsp berbere spice blend
• 1 tbsp tomato paste
• 1 cup water or stock
• Salt
• Injera, for serving

Before you cook

• Finely chop the onions.
• Mince the garlic and ginger.
• Cut the lamb into even chunks and season with salt.

Steps

1. Place the chopped onions in a dry heavy pot over medium heat with no oil.
2. Cook the onions, stirring often, for 15 minutes until they soften and most of their liquid evaporates.
3. Add the niter kibbeh and stir until melted.
4. Stir in the garlic and ginger and cook for 2 minutes.
5. Add the berbere and tomato paste and cook for 3 minutes, stirring constantly, until the fat turns a deep red.
6. Add the lamb and stir to coat it thoroughly in the spiced onion base.
7. Pour in the water, cover, and bring to a simmer.
8. Cook on low heat for 1 hour, stirring occasionally, until the lamb is tender.
9. Uncover and simmer for 10 more minutes to thicken the sauce.
10. Season with salt to taste and serve with injera.