Lamb and Cardamom RecipeOrigin: Ethiopia Period: Traditional |
Ingredients
600g thinly-sliced onions 
Lamb and Cardamom Preparation:Method:Heat a large frying pan and fry the onion on low heat in 1 tbsp of the butter until the onion is soft and very tender. Remove from the pan and set aside. Add the lamb to the same pan and brown over high heat with another tablespoon of butter. Set the meat aside when done. Meanwhile place the fried onions along with the remaining butter in a large saucepan and add the Berbere sauce, cumin, cardamom, ginger, garlic, black pepper and wine. Mix together and bring to a simmer before adding the lamb. Return to a simmer then add the water and cook, uncovered until the lamb is very tender (about 45 minutes). If the sauce is not thick enough at this poing continue cooking, uncovered, to allow it to thicken. Season and serve with rice. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Lamb and Cardamom to your online bookmark site: 
|
|
More African recipes... More recipes for Stews... More recipes for Meat... More recipes for Lamb... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
 |
Other recipes with lamb and onions as primary ingredients: Daurade aux Citrons Confits Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
