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Spicy lamb stew
Serves 4 Starters and mains
Ingredients
- 1 leg of lamb (around 1.3-1.6kg, trimmed and deboned with bones reserved)
- 2tbsp sunflower, rapeseed or other mild vegetable oil
- 4tbsp niter kebbeh (see recipe, right) or clarified butter
- 4 medium red or yellow onions, finely chopped (around 500g)
- 1tbsp finely chopped garlic
- 1tbsp grated or finely chopped fresh ginger
- 2tbsp berbere spice blend (see recipe below), or more to taste
- 1tsp ground nigella seeds
- 1⁄2tsp mekelesha spice blend (see recipe below)
Niter kebbeh (spiced clarified butter)
- 500g unsalted butter
- 1tsp nigella seeds
- 1⁄2tsp cardamom seeds
- 1tsp coriander seeds (optional)
- 1tsp dried koseret (or equal amounts dried oreganoand thyme)
- 1tsp dried besobela (Ethiopian basil) or Thai basil
Mekelesha spice blend
- 2tsp ground cinnamon
- 1⁄2tsp ground cloves
- 1⁄2tsp ground long pepper or black pepper
- 1⁄2tsp freshly ground cardamom
Method
Cut the meat into generous 3cm pieces. Use a cleaver to chop the bones into a few pieces. Set aside.
In a heavy-bottomed sauté pan or wide saucepan over medium heat, add the oil, 2tbsp of the niter kebbeh and the onion and cook for 10-15 minutes until soft and translucent. Stir in the garlic and ginger and cook for around a minute, until aromatic. Stir in the berbere spice blend and the nigella seeds with a couple of spoonfuls of water, cover and cook over a low heat for 10 minutes, stirring frequently. Add a touch of extra water if needed to keep it from scorching.
Season the meat with salt and add with the bones to the pan. Mix well and brown for 5-10 minutes.
Add 350ml boiling water to the pan, stir again and cover almost entirely with a lid. Cook for around 11⁄2 hours until the lamb is tender and the sauce has thickened. Add a splash more water if it is drying out or remove the lid completely to reduce the sauce if needed – it should not be overly runny. Remove and discard the bones. Stir in the mekelesha and remaining 2tbsp of niter kebbeh. Cook for a final 5 minutes. Serve.
Niter kebbeh (spiced clarified butter)
MAKES AROUND 300G
In a heavy-bottomed saucepan, melt the butter over a low heat, skimming off the foam. Cook for around 5 minutes until the solid, milky residue has sunk to the bottom, but do not let the solids darken. Remove the pan from the heat and allow to cool a little, then strain the liquid into a clean saucepan and discard the solids. Sprinkle the nigella, cardamom and coriander seeds, if using, into the pan, and cook over a low heat for 5-10 minutes until aromatic, stirring gently from time to time. Add the koseret and besobela and continue to cook for 5 minutes, stirring gently. Remove the pan from the heat and leave to settle for 10 minutes.
Strain through a cheesecloth into a glass jar. Once completely cool, cover tightly and keep chilled for up to 2 months.
Mekelesha spice blend
MAKES JUST OVER 1TBSP
In a small bowl, blend the spices together to a homogeneous mix. Store in an airtight container in a cool, dry place for up to 6 months.
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