BERBERE BRAISED LAMB (ETHIOPIAN TIBS WITH AWAZE)
- 3 pounds boneless lamb shoulder, cut into 3/4 inch pieces
- 3 tablespoons Inspiced Habeshan Hug
- 2 tablespoons vegetable oil
- 2 red onions, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- ¾ inch piece of fresh ginger, grated
- 2 large cloves of garlic, crushed
- 1 (14.5 ounce) can of plum tomatoes, chopped
- 2 ½ cups dry red wine
- 3 jalapeno or serrano green chiles, sliced (optional)
- 1 ½ tablespoons butter
- Preheat oven to 350.
- Toss the lamb in the Habeshan Hug until well coated.
- Heat the oil over high heat in a large heavy-bottom saucepan or dutch oven. Working in batches, cook the lamb until brown, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add the onions, bell pepper, and chiles (if using) to the pan and cook until softened, about 5 minutes.
- Add the ginger and garlic and cook for another 30 seconds.
- Return the lamb to the pan, add tomatoes, and wine. Cover and bring to a boil over high heat.
- Transfer to the oven and cook for 2 hours, or until lamb is tender. Add the butter 10 minutes before the lamb is ready.
Most Ethiopian dishes, including this one, is typically served with dark spicy condiment known as awaze, used for dipping. While delicious without, we recommend the extra effort to create the awaze paste. Here is the recipe:
- Mix Habeshan Hug and garlic powder in a small bowl.
- Add wine, olive oil, lemon juice, ginger juice, water, and Everyday Gourmet.
- Whisk until evenly combined.
- Cover and store in the refrigerator. Serve cold.
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