The aromatic Ethiopian spice blend berbere seasons this saucy lamb dish, served at Odaa Ethiopian in Aurora, Colorado. Look for berbere that features fenugreek, allspice, red pepper, coriander and cinnamon, with other spices, at well-stocked grocery stores. Serve with the fermented Ethiopian flatbread injera and a simple salad.
1 ¼ pounds boneless lamb leg, trimmed and cut into 1-inch cubes
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil or neutral oil, such as canola or avocado
2 teaspoons butter
½ medium onion, diced
1 jalapeño pepper, finely chopped
3 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 ½ teaspoons finely chopped fresh rosemary
1 ½ teaspoons berbere seasoning
1 medium tomato, diced
¼ cup water
Season lamb with 1/4 teaspoon salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides but still pink in the center, about 8 minutes. Transfer to a plate.
Add butter to the pan, then onion, jalapeño, ginger, garlic, rosemary and berbere; cook, stirring often, until softened and fragrant, about 3 minutes. Add tomato and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.
Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.
