ETHIOPIAN LAMB STEW

2 lbs. boned lamb
3 cups yellow and red onions sauteed in spiced butter (recipe follows) (1/2 cup spiced butter total)
1/4 cup Berbere Sauce (recipe follows)
add to taste:
cumin
cardamom
4 cloves garlic
turmeric

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SPICED BUTTER:
2 lbs butter, boil
1 small onion
3 cloves garlic
4 tsp fresh ginger
1/2 tsp nutmeg
1 inch cinnamon stick
2 1/2 tsp turmeric

Simmer the ingredients for the Spiced Butter together for 45 minutes. Pour through cheese cloth (2 layers is better). This keeps in the refrigerator in an airtight container for a long time (and stains the container).

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BERBERE SAUCE (ETHIOPIAN HOT SAUCE):
Toast in a frying pan:
2 tsp cumin
4 cloves
1/2 tsp cardamom
1/4 tsp allspice
1/2 tsp fenugreek
Mexican dried chillies (take out the seeds).

Put all the toasted spices for the Berbere Sauce into a food processor with:
1/2 cup dried onions
1/2 cup red wine
1/2 cup salad oil
2 tsp salt
1 tsp ground ginger
1 tsp turmeric
1/2 tsp nutmeg
1/2 tsp garlic (powder will be fine)

This also keeps well.

The stew can be served on top of Ethiopian bread and eaten with the hands. Or another method, also with the hands, is to serve the stew in a communal bowl and use the bread.

It's very good served with fresh or curried vegetables.

Source: Carolyn Kay