Description Edit

Ethiopian lamb


Directions Edit

  1. In a 4-to 6-quart dutch oven or heavy stew pot.
  2. Brown onion without fat, until quite dark, stirring constantly.
  3. Mix onion, butter / oil, cayenne, paprika, pepper and ginger.
  4. Blend the seasoning into the onions.
  5. Add lamb to onion mixture, stirring it through.
  6. Sauté on all sides until quite dry and well done.
  7. Add more water, if necessary, to bring to stew texture.
  8. Add 8 peeled hard-boiled eggs a few minutes before serving.
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