An Indo-Habesha take on the two best lamb stews in the world – the Ethiopian Yebeg Wot and the Indian Nihari
1 small piece of ginger, minced
1 Tbsp oil
½ tbsp sugar
1 Tbsp cilantro, fresh
1 lemon, for garnish
Salt to taste
1 Tbsp berbere
2 Tbsp fennel seeds
1 Tbsp cumin powder
1 Tbsp coriander powder
½ tsp black peppercorn
4 cardamom pods
1 bay leaf
1. This recipe is easy to make in a slow cooker, as then you don’t have to watch it very closely. Alternatively use a heavy based pot.
2. Heat oil in the cooker and add the onions, garlic and ginger. Let the onions brown slowly.
3. Prepare the spice mix, by grinding the spices that are whole, except the bay leaf. The bay leaf goes directly in the pot.
4. Push the onion to the side and make a well in the middle of the pot and add the spice mix. Stir vigorously for 20 seconds or so, to make sure that the spices release their aroma but are not burnt.
5. Take the mix of onions and spice out and run through a blender, so that you have the base of the sauce.
6. Place back on heat and add 4 cups of water.
7. Add the meat, sugar and salt.
8. Cover and leave to tenderize on low flame for 5-6 hours.
9. Your lamb stew is now ready – garnish with fresh cilantro leaves and lemon wedges.
10. Serve with a warm flat bread like injera, naan or tortilla