Ethiopian Spiced Lamb Stew
Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice and wine. Some cooks like it dry, but Hiyaw Gebreyohannes prefers it saucy—all the better for mopping up with Ethiopia's crêpe-like bread, injera. Slideshow: Hearty Stew Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The lamb stew can be refrigerated overnight. Reheat gently, adding a little water if needed.
Notes
Beef can replace the lamb here. Try a quick-cooking cut, such as sirloin steak. The spices used in Ethiopian cooking, such as ajwain, nigella seeds and berbere, are available from kalustyans.com and nirmalaskitchen.com.
Serve With
Serve with Injera , naan, pita or other flatbread, or rice or couscous.
Suggested Pairing
Peppery, olive-scented, medium-bodied Côtes du Rhône.