Cook over stirring until the tomatoes

上一篇 / 下一篇  2015-09-29 11:30:02

Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juiceyou find limited, and wine. Some cooks like it dry, but Hiyaw Gebreyohannes prefers it saucyâ€"all the better for mopping up with Ethiopia's crêpe-like bread, injera.
Total Time: 0:45
Level: Moderate
Serves: 8

    2 tbsp. red wine
    1 tbsp. lemon juice
    1 tbsp. berbere
    1 tsp. smoked paprika
    1 tsp. Dijon mustard
    3½ lb. boneless leg of lamb
    kosher salt
    Freshly ground pepper
    ¼ c. extra-virgin olive oil
    2 red onions
    6 clove garlic
    2 tsp. rosemary
    2 tsp. thyme
    2 plum tomatoes
    1 yellow bell pepper
    1 large shallot


    In a small bowl, whisk the wine with the lemon juice, berbere, paprika, and mustard.
    Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.
    Add the onionsvirtual office, garlic, rosemary, thyme, and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.
    Add the lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot.  and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Season with salt and pepper and serve.

Tips & Techniques
Note: Beef can replace the lamb here. Try a quick-cooking cut, such as sirloin steak. The spices used in Ethiopian cooking, such as ajwain, nigella seeds, and berbere, are available from and nirmalaskitchen.comhotel in hong kong.






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