Tuesday, 3 July 2012

Ethiopian Lamb

This is another Ethiopian dish I love and used to have it quite often during my Europe trips.
This delicacy also uses the "Berbere" powder/masala which is just like our Indian Garam Masala.
I know everyone who made "Ethiopian Wot" that I published earlier, loved the dish.
So I decided to publish another one with lamb.
This is a gravy dish and can be best enjoyed with rotis or rice.

To get Berbere powder: 
Method 1
Mix together:
fenugreek - 1/2 tsp 
red chilli powder  1/2 cup ( use the non-spicy chilli powder)
Salt - 1 tbsp
ginger powder - 1 tsp 
onion powder - 1 tsp
cardamom powder - 1/2 tsp
ground coriander - 1/2 tsp
ground nutmeg - 1/4 tsp 
garlic powder - 1/4 tsp
ground cloves - 1/4 tsp
ground cinnamon - 1/4 tsp

Method 2
Alternately you could dry grind all the whole spices in the following proportions:
Fenugreek whole - 1/2 tsp
red chillies whole - 1/2 cup
Dry ginger - 1 inch
Onion seeds or Kalonji - 1 tsp
Cardamom - 5
Coriander seeds - 1/2 rsp
Nutmeg - small piece
roasted garlic - 1 clove
Cloves - 2
Cinnamon piece - 2 inch piece
Store in airtight jar and use when required. 

Ingredients for Ethiopian Lamb Curry:
Lamb or Mutton - cut into cubes - 500 gms
Onion - 2 - cut into medium pieces
Tomato - 2 - cut into medium pieces
Green chilly - 2 - cut into medium pieces
Berbere - 1 tbsp
Ghee/ clarified butter - 10 ml or 2 tbsp
Mint leaves - to garnish
Salt to taste

Take a heavy bottomed pan, add ghee and fry onions, tomatoes and green chilly till translucent.
Add "berbere" and fry till it releases a good aroma.
Add the lamb pieces and fry them, gently turning the meat.
Add 1 cup water and cover and cook it meat is well done.
Garnish with mint leaves.
Serve with any bread , roti or rice.

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