One of my favorite restaurants in Saint Louis is a family owned Ethiopian restaurant. I love the combination of buttery, rich spices which pairs with so many of their meat and vegetable dishes.
The cold weather always brings me to want hearty ethnic dishes, and so I decided to recreate one of my favorites!
Ingredients:
1 lb lamb, cut into 1/2 inch cubes
1/2 cup dry red wine
1/2 medium red onion, finely chopped or minced
1/2 tsp tumeric
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp sea salt
4 cardamom pods, crushed with the side of a knife
1/4 - 1/2 tsp minced jalapeno or serrano pepper (you can always add more!)
1/4 tsp black pepper
1/4 tsp ginger
#1: Place all of the ingredients except for the lamb into a gallon sized plastic bag and mix thoroughly.
#2: Put your raw lamb pieces into the bag, get out the excess air (so that your meat is nicely covered) and seal. Place in the fridge for at least two hours.
#3: Take the meat from the marinade, shaking off any excess, and place it in a saute pan with a teaspoon of ghee (clarified butter). Brown on all sides. (Shake off the excess INTO the bag, don't throw it out!)
#4: After you lamb is cooked, add in the marinade and simmer for 15 minutes. Serve hot.
Recommendation: This is a great dish to serve with green beans and carrots. The natural sweetness of carrots pairs very well with these spices.
**TIP: Put your lamb and marinade in a bag, in the fridge before work. When you get home, all you have to do is toss it in a pan. You can cook your veggies while the lamb is cooking! Have an awesome dinner in as little as 20-30 minutes!
Servings: 3
No comments:
Post a Comment