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  Added: Mar 11, 2008  •  Visited (553)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb And Cardamom
What You Need:
  • 3 cups peeled and thinly sliced in onions (use half yellow and half red onions)
  • ½ cup Spiced Butter
  • 2 pounds lean lamb, cut into ¾-inch cubes
  • ¼ cup Berbere Sauce
  • ¼ teaspoon ground cumin
  • 1 teaspoon freshly ground cardamom seeds
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, peeled and crushed
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry red wine
  • 1 cup water
  • Salt to taste

  • How To Cook:
    1. Heat a large frying pan and saute the onion in 1 tablespoon of the butter, covered, until very tender. Use low heat so that the onion and butter are not browned. Remove from the pan and set aside.

    2. Heat the pan again and brown the lamb over high heat with another tablespoon of the butter. You will probably need to do this in two batches. Set aside.

    3. Place the sauteed onions, along with the remaining butter, in a heavy 6-quart saucepan. Add the Berbere Sauce, cumin, cardamom, ginger, garlic, black pepper, and wine.

    4. Bring to a simmer and add the lamb. Bring to a simmer again and add the water. Cook, covered, until the lamb is very tender, about 50 minutes. Stir several times.

    5. If the sauce is not thick enough, cook uncovered for a few minutes to reduce and thicken the sauce.

    6. Add salt to taste and serve.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Africa » Ethiopia
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Herbs & Spices » Cardamom
    Dish » Main Courses

     





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