TIBS -- ETHIOPIAN LAMB STEW

Tibs -- Ethiopian Lamb Stew image

Provided by Chef Kate

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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

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.