Yebeg Wat

Ingredients

• 2 1/2 lb boneless lamb shoulder, cut in 1-inch cubes
• 2 lb red onions, finely chopped
• 1/3 cup niter kibbeh spiced butter
• 3 tbsp berbere
• 5 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 2 tbsp tomato paste
• 2 cups water
• 1 tsp kosher salt
• 1/2 tsp ground cardamom

Method

1. Cook the onions in a dry heavy pot over medium-low heat, stirring often, until soft and reduced, about 20 minutes.
2. Stir in the niter kibbeh and berbere and cook 8 minutes, until deep red.
3. Add the garlic, ginger and tomato paste and cook 2 minutes.
4. Add the lamb and stir to coat, cooking for 10 minutes.
5. Add the water and salt, cover and simmer until the lamb is fork-tender, about 1 1/2 hours. It is safe once past 145°F, but it needs the long simmer to turn tender.
6. Stir in the cardamom, simmer uncovered a few minutes if the sauce is thin, and serve with injera.

Notes