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Receta Ethiopian Lamb Stew

Name: Ethiopian Lamb Stew
Ingredients: 2 lb Boned lamb; 3 c. Yellow and red onions; 1/2 c. Spiced butter; 1/4 c. Berbere sauce Cumin Cardamom; 4 x Cloves garlic Tumeric to taste; 2 lb Butter, boiled; 1 sm Onion; 3 x Cloves garlic; 4 tsp Fresh ginger; 1/2 tsp Nutmeg; 1 stk (1-inch) cinnamon; 2 1/2 tsp Tumeric; 2 tsp Cumin; 4 x Cloves; 1/2 tsp Cardomom; 1/4 tsp Allspice; 1/2 tsp Fennelgreek Mexican dry chillies (take out the seeds); 1/2 c. Dry onions; 2 tsp Salt; 1 tsp Grnd ginger; 1/2 tsp Nutmeg; 1/2 tsp Garlic (pwdr will be fine); 1 tsp Tumeric; 1/2 c. Salad oil; 1/2 c. Red wine

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Raciónes: 4

Ingredientes

2 lb Boned lamb
3 c. Yellow and red onions
1/2 c. Spiced butter
1/4 c. Berbere sauce Cumin Cardamom
4 x Cloves garlic Tumeric to taste
2 lb Butter, boiled
1 sm Onion
3 x Cloves garlic
4 tsp Fresh ginger
1/2 tsp Nutmeg
1 stk (1-inch) cinnamon
2 1/2 tsp Tumeric
2 tsp Cumin
4 x Cloves
1/2 tsp Cardomom
1/4 tsp Allspice
1/2 tsp Fennelgreek Mexican dry chillies (take out the seeds)
1/2 c. Dry onions
2 tsp Salt
1 tsp Grnd ginger
1/2 tsp Nutmeg
1/2 tsp Garlic (pwdr will be fine)
1 tsp Tumeric
1/2 c. Salad oil
1/2 c. Red wine

Direcciones

The Ethiopians make some very rich and spicy food. Great to serve to people who do not mind rich, buttery sauces and love warm food.
ETHIOPIAN LAMB STEW: Sautee onions in spiced butter (recipe follows) Add in cumin, cardamom, 4 cloves garlic, tumeric to taste.
SPICED BUTTER: Simmer for 45 min. Pour through cheese cloth (2 layers is better). This keeps in the refrigerator in an airtight container for a long time (and stains the container).
BERBERE SAUCE (Ethiopian warm sauce): toast cumin, cloves, cardamom, allspice, fennelgreek and chiles in a frying pan: Put all into a food processor with remaining ingredients. This also keeps well. If hope those of you who do not like wine in their food have a substitute in mind because I do not know one.
The stew can be served on top on the very rubbery Ethiopian bread and eaten with the hands. Or possibly another method, also with the hands, is to serve the stew in a communal bowl and use the bread arranges around the outside as a 'scoop'. Your hands will be stained with tumeric for awhile. It's very good served with fresh or possibly curried vegtables.