Recipes - Sega Wat with Berbere
Ethiopian Lamb Stew made with Berbere.
800gms of lamb (from leg)
1 cup onion chopped finely
80ml olive oil
3 tablespoons of Ground's Berbere
1 cup of water
8 peeled hardboiled eggs
Cut the lamb in 1/2-inch pieces. In a Dutch oven or heavy stew pot, brown the onion, without oil, until quite dark, stirring constantly. Then add the olive oil and Berbere. Blend the seasonings into the onions. Add lamb to onion mixture, stirring it through. Cook on all sides until quite dry and well done. Add hard boiled eggs a few minutes before serving.