Lamb Tibs with Dinich Alicha and Injera

Name: Lamb Tibs with Dinich Alicha and Injera
Prep time: 1 h 15 min
Cook time: 2 h 10 min
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 2 pound lamb shoulder (cut into 1-inch pieces); 3 teaspoon salt; 1 teaspoon black pepper; 4 yellow onions (medium, sliced thin and medium, chopped); 9 clove fresh garlic (minced); 2 ounce fresh ginger (grated); 1 jalapeño (medium, seeded and minced); 1 pound unsalted butter; 0.25 cup yellow onion (chopped); 1 tablespoon fresh garlic (minced); 1 tablespoon fresh ginger (minced); 0.5 teaspoon ground cardamom; 0.25 teaspoon ground fenugreek; 1.75 teaspoon ground turmeric; 0.25 teaspoon ground cumin; 0.25 teaspoon whole cloves; 3 tablespoon fresh cilantro (chopped, for garnish); 4 russet potatoes (medium, peeled and cut into 1-inch cubes); 3 carrots (medium, peeled and sliced into 1/2-inch rounds); 2 tablespoon vegetable oil; 3 cup water; 2 cup teff flour; 3.5 cup warm water (warm); 1 teaspoon active dry yeast; 0.5 teaspoon sugar

Succulent lamb pieces (Tibs) quickly sautéed with onions, garlic, and jalapeños, served with a mild, comforting potato and carrot stew (Dinich Alicha) and homemade Teff Injera.

Prep: 1 hr 15 min
Cook: 2 hr 10 min
Total: 3 hr 25 min
Servings: 6
Cuisine: Ethiopian
Difficulty: Hard

Dietary

Gluten-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

2 pound lamb shoulder (cut into 1-inch pieces)
3 teaspoon salt
1 teaspoon black pepper
4 yellow onions (medium, sliced thin and medium, chopped)
9 clove fresh garlic (minced)
2 ounce fresh ginger (grated)
1 jalapeño (medium, seeded and minced)
1 pound unsalted butter
0.25 cup yellow onion (chopped)
1 tablespoon fresh garlic (minced)
1 tablespoon fresh ginger (minced)
0.5 teaspoon ground cardamom
0.25 teaspoon ground fenugreek
1.75 teaspoon ground turmeric
0.25 teaspoon ground cumin
0.25 teaspoon whole cloves
3 tablespoon fresh cilantro (chopped, for garnish)
4 russet potatoes (medium, peeled and cut into 1-inch cubes)
3 carrots (medium, peeled and sliced into 1/2-inch rounds)
2 tablespoon vegetable oil
3 cup water
2 cup teff flour
3.5 cup warm water (warm)
1 teaspoon active dry yeast
0.5 teaspoon sugar

Instructions

For the Injera (2-3 days ahead): In a large bowl, whisk together 2 cups teff flour and 2 1/2 cups warm water until smooth. In a separate small bowl, dissolve 1 teaspoon active dry yeast and 1/2 teaspoon sugar in 1/2 cup warm water. Let sit for 5 minutes until foamy. Add the yeast mixture to the teff batter, stir well. Cover loosely and let ferment at room temperature for 2-3 days, stirring once daily. The batter should develop a sour smell and bubbles on the surface. On the day of cooking, stir in 1/2 teaspoon salt and thin with up to 1/2 cup warm water until it has a thin pancake-like consistency.
For the Niter Kibbeh (Spiced Clarified Butter): In a small saucepan, melt 1 pound unsalted butter over medium-low heat. Skim off any foam that rises. Add 1/4 cup chopped yellow onion, 1 tablespoon minced fresh garlic, 1 tablespoon minced fresh ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground fenugreek, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground cumin, and 1/4 teaspoon whole cloves. Simmer gently for 30-45 minutes without stirring, allowing the milk solids to sink and lightly brown. Strain the golden clarified butter through a fine-mesh sieve lined with cheesecloth. Discard solids. Set aside.
Prepare Dinich Alicha: In a medium pot, heat 2 tablespoons vegetable oil over medium heat. Add 1 chopped yellow onion and cook until softened, about 8 minutes. Add 3 minced fresh garlic cloves and 1 ounce grated fresh ginger. Cook for 2 minutes until fragrant. Stir in 1 1/2 teaspoons ground turmeric.
Simmer Dinich Alicha: Add 4 russet potatoes, 3 carrots, and 3 cups water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-35 minutes, or until vegetables are tender. Stir in 1 teaspoon salt. Adjust consistency with more water if desired. Keep warm.
Prepare Lamb Tibs: Season 2 pounds lamb shoulder with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat 1/4 cup of the prepared Niter Kibbeh in a large skillet over high heat until shimmering.
Cook Lamb: Add lamb to the hot skillet in batches, searing until well browned on all sides, about 5-7 minutes per batch. Remove lamb and set aside.
Sauté Aromatics: Reduce heat to medium. Add the remaining 1/4 cup Niter Kibbeh, then add 3 sliced yellow onions. Cook for 8-10 minutes until softened and translucent. Add 6 minced fresh garlic cloves, 1 ounce grated fresh ginger, and 1 minced jalapeño. Cook for 3-5 minutes until fragrant.
Finish Tibs: Return the seared lamb to the skillet. Toss to combine with the aromatics and cook for 5-7 minutes, until the lamb is heated through and coated with the flavors. Garnish with chopped fresh cilantro if desired.
Cook the Injera: Heat a large non-stick griddle or tawa over medium heat. Pour about 1/2 cup of the injera batter onto the griddle, spreading it quickly in a circular motion to form a thin round. Cover immediately. Cook for 1-2 minutes until the surface is covered with 'eyes'. Remove and stack. Repeat with remaining batter, greasing the griddle lightly with Niter Kibbeh or vegetable oil as needed.
Serve: Serve the hot Lamb Tibs and Dinich Alicha family-style with fresh Injera. Use Injera to scoop up the meat and vegetables.

Notes

Lamb Tibs are often cooked quickly to maintain tenderness; avoid overcooking. Dinich Alicha can be made milder or spicier by adjusting the amount of jalapeño and black pepper.

Nutrition (per serving)

Calories: 760
Protein: 52.1 g
Carbohydrates: 58.7 g
Fat: 38.4 g
Fiber: 10.9 g
Sodium: 1100 mg
Saturated Fat: 23.5 g
Sugar: 6.2 g
Cholesterol: 210 mg