Awaze Tibs (Ethiopian Spiced Lamb Stew) (2024)

Hiyaw Gebreyohannes' recipe for Awaze Tibs is especially saucy — all the better for mopping up with injera, Ethiopia's soft, fermented crêpe-like bread. Awaze, which translates to "spicy simmersauce” in the Ethiopian language of Amharic, is a staple of Ethiopian cooking. It is used in braises like this one, and as a dipping sauce for grilled or roasted meats, seafood, and vegetables. It is seasoned with berbere. Berbere is a spice blend integral to Ethiopian cooking that commonly includes spicy peppers, cardamom, cumin, fenugreek, allspice, cinnamon, and clove.

Gebreyohannes uses lamb for this recipe, but you can make it with beef instead; try a quick-cooking cut, such as sirloin. Serve this with injera, naan, pita, or other flatbread, or with rice or couscous.

1. In a small bowl, whisk the wine with the lemon juice, berbere, paprika, and mustard.

   See Also

   Workers Compensation Temporary Income Benefits

2. 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.

3. Add the onions, 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.

4. Add the lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper, and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Season with salt and pepper and serve.

Make Ahead

This stew can be refrigerated overnight. Reheat gently, adding a little water if needed.

Notes

The spices used in Ethiopian cooking, such as ajwain, nigella seeds, and berbere, are available from Kalustyan's and Nirmala's Kitchen.

Suggested Pairing

Peppery, olive-scented, medium-bodied Côtes du Rhône.