Ethiopian Lamb Tibs With Awaze And Injera

Name: Ethiopian Lamb Tibs With Awaze And Injera
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: The Hirshon Ethiopian Awaze Hot Sauce:; 0.5 tbsp garlic paste; 0.5 tbsp ginger paste; 0.25 cup berbere; 2.5 tsp freshly ground black cardamom, NOT the usual green cardamom – Brundo carries this; 0.5 tsp freshly ground cumin; 3.5 tbsp olive oil or more as needed to make a smooth paste; 2.5 tbsp red wine or tej or more as needed to make a smooth paste, TFD strongly prefers tej; kosher salt, to taste; ***; Lamb Tibs:; 1.5 lb lamb stewing meat, cut into 1-inch pieces; ***; The Hirshon Ethiopian Lamb Marinade:; 2.5 heaping tsp. freshly ground green cardamom; kosher salt and freshly ground black pepper, to taste; 1 tsp berbere; 3 tbsp olive oil; 1 tbsp lemon juice; 1 tsp ground fenugreek; 0.5 tsp ground ginger; 0.25 tsp freshly ground cumin; 0.25 tsp freshly ground clove; 0.5 tsp freshly ground black pepper; 0.5 tsp kosher salt; ***; 6 garlic cloves, thinly sliced; 4 sprigs fresh rosemary; 2 medium onions, thinly sliced; 0.333 cup niter kibbeh Ethiopian curried and clarified butter

Marinated lamb cooked with vegetables and herbs, served with injera and awaze sauce.

servings: 4

Original recipe on thefooddictator.com

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getsaucepan.com/r/6c16ec35-019f-43e9-a5f8-49969f7c39e2 · Original: https://www.thefooddictator.com/the-hirshon-ethiopian-lamb-tibs-with-awaze-and-injera-%E1%8B%A8%E1%89%A0%E1%8C%8D-%E1%8C%A5%E1%89%A5%E1%88%B5-%E1%8A%A8%E1%8A%A0%E1%8B%8B%E1%8B%9C-%E1%8A%A5%E1%8A%93-%E1%8A%A8%E1%8A%A5%E1%8A%95/

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