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November 2005 Issue
Ethiopian Cooking
by Philip R. Gantt
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Now, on to the recipe! Be well, and good eating!


Leg of Lamb with Spicy Sauce

While browsing through the above referenced cookbook, I found this recipe, however I tailored it slightly to suit my own tastes. I prefer that food not be so hot as to be discomforting to my palate. However, if you like the heat, feel free to add more chili.
  • 1 leg of lamb
  • 1 cup red onions, chopped
  • 1/4 cup red pepper paste
  • 1 cup butter
  • 1/4 tsp. fresh minced ginger
  • 2 cloves minced garlic
  • 1/4 tsp. freshly ground black pepper
  • Salt to taste
  • 1 cup white wine
  • 1/4 tsp. cardamom
  • 2 cups water
Slice the leg of lamb in thin cuts leaving the meat attached to the bone. Boil the leg of lamb in a large pot of water until tender, about 1 hour.

In a skillet, sauté the onions over medium heat to caramelize using no grease. Mix the butter and red pepper paste and add to the onions, stirring constantly. Add the 2 cups of water and simmer for 20 minutes to infuse the flavors and thicken the sauce slightly.

Serve the meat with the sauce on the side.

  • Yields: 4 servings
  • Preparation Time: 1.5 hours

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