Ethiopian Lamb Curry

(not my picture)

A friend gave me a big jar of spice from Ethiopia called berbere, and on day one I enthusiastically chucked this together...just going for the vibe. It turned out great, and I still make the same thing from time to time. You absolutely need berbere to make this dish. I've checked online and it seems to be widely available in the UK.

INGREDIENTS

• Lamb, lean, appropriate for frying, cubed and dusted with seasoned flour
• Potatoes, in chunks, par-boiled
• Dried figs – 4 chopped in quarters 
• Onion, 1 large sliced
• Garlic puree - 1 dsp
• Ginger puree - 1 dsp 
• Stock - up to 1 pint, 
• Rosemary, fresh is good
• Berbere spice
• Salt

METHOD

1. Fry the onion
2. Add the garlic and ginger for a couple of minutes
3. Add the lamb fry on high until just sealed
4. Add a heaped dessert spoon of berbere and coat the meat, fry for a couple of minutes
5. Add the potatoes, figs, salt and sprigs of rosemary – couple more mins
6. Add the stock and bring to the boil, then lower to a simmer for a few minutes
7. Remove rosemary and serve.

Good served with flatbreads or cous cous, yoghurt, honey…
I've also done this using dried apricots instead of figs