Ethiopian Lamb & Onion Stew | Awaze Tibs

Serves 2-4 I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus). Our recipe is adapted from Laura Kelley of Silk Road Gourmet, a most wonderful author and world traveler. Serve with Injera. Ingredients: 1/8 cup peanut oil 2 red onions, chopped 1 inch fresh ginger, peeled and grated (about 1 1/2 tsp) 3 cloves garlic, crushed 2 tsp berberé 1 cup beef stock 1.2 lbs cubed lamb yogurt, to taste Method: Chop the onions (you can do a large dice or strips) and cook them until golden (10-15 min) over medium high, or until you can no longer stand how good the …