- 1kg lamb shoulder or leg of lamb, cut into 1-2 inch cubes
- 2 large yellow onions diced
- 3 tablespoons Ghee
- 2 teaspoons grated ginger
- 4 cloves garlic diced
- 1 teaspoon ground turmeric
- 2 cups water
- 2 tbsp Mekelesha
- Salt
Putting it all together:
Place the lamb in a medium pot and add enough water to cover it by 2 inches. Bring to a boil over medium heat.
Cook, stirring occasionally, until the lamb is rare to medium-rare but not fully cooked, about 5-8 minutes.
Remove from the heat, drain, and set aside.
Meanwhile, add the onions and oil to a separate pot. Cook over medium heat until the onions are translucent and beginning to brown, about 5 minutes.
Add the ginger and garlic and cook, stirring, until just beginning to soften, about 4 minutes.
Stir in the turmeric, making sure it does not clump. Add 2 cups of water and bring to a boil.
Once the water is boiling, add the lamb to the boiling sauce and stir. Turn down the heat to low, add the coriander, cardamom, and salt to taste, and stir.
Cover the pot and let cook, stirring occasionally, until the liquid is reduced by half and the sauce is moderately thick, 20-25 minutes.
Serve hot with injera or rice.