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.
Recipe and photography taken from Ethiopia bu Yohanis Gebreyesus with Jeff Koehler, photo by Peter Cassidy (Kyle Books, £30).
