Yebeg Wot

Ingredients

• 700 g lamb shoulder
• 4 large onions
• 3 tbsp berbere spice
• 60 g niter kibbeh
• 5 cloves garlic
• 2 cm ginger
• 2 tbsp tomato paste
• 3 pods cardamom
• 1 tsp salt
• 4 sheets injera

Steps

1. Dry-sauté finely chopped onions in a heavy pot without oil for 10 minutes, stirring frequently until deeply browned and caramelized.
2. Add niter kibbeh (Ethiopian spiced butter), minced garlic, ginger, and berbere spice.
3. Cook 5 minutes until very fragrant.
4. Add tomato paste and cook 3 minutes, stirring to prevent burning as the mixture darkens.
5. Cut lamb into 3cm cubes, add to the pot, and stir to coat in the spice base.
6. Add 200ml water and cardamom pods.
7. Cover and simmer on very low heat for 1.5-2 hours until lamb is fork-tender and sauce is thick and rich.
8. Serve ladled over torn pieces of injera, eating with your hands using additional injera to scoop.