International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chicken Brochettes Marinated in Moroccan-Spiced Yogurt






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > tibs
from US Ethiopian Lamb Stew Serves 4 2 lbs loin lamb, boneless cut into 1/2 inch cubes 1 red onion, minced 1 jalapeno pepper, seeded and minced 1 1/4 cups dry red wine 1 1/2 cups sweet butter 1/2 tablespoon turmeric 1 garlic clove, crushed 2 cardamom pods, crushed 2 tablespoons mild chili powder kosher salt fresh ground pepper, to taste 1 tablespoon fresh rosemary, chopped In a medium mixing bowl, combine lamb, onion and jalapeno. 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 and 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 clarified 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.

Tibs


SUBMITTED BY
list all recipes for MEAT (1007)
list all African recipes (85)
list all recipes by FOOD.CHAT (192)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted December 1, 2009)

from US

Ethiopian
Lamb Stew
Serves 4

2 lbs
loin lamb, boneless cut into 1/2 inch cubes
1 red
onion, minced
1 jalapeno pepper, seeded and minced
1 1/4 cups
dry red wine
1 1/2 cups
sweet butter
1/2 tablespoon
turmeric
1
garlic clove, crushed
2
cardamom pods, crushed
2 tablespoons mild
chili powder
kosher salt
fresh ground pepper, to taste
1 tablespoon fresh
rosemary, chopped

In a medium mixing bowl,
combine lamb, onion and jalapeno. 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 and 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 clarified
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.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.