Ethiopian Ambessa

Introduction

Ethiopian Ambessa is a traditional dish deeply rooted in the culinary heritage of Ethiopia. Known for its rich flavors and aromatic spices, Ambessa, which translates to "lion," represents the robust and bold nature of this meal. Historically, Ambessa has been a favorite among Ethiopian communities, celebrated during festive occasions and family gatherings. The dish embodies the essence of Ethiopian cuisine, which is characterized by the use of diverse spices and herbs.

Ingredients

• Lamb - 1 kg, cubed
• Onion - 2 large, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 2 tbsp, grated
• Berbere spice mix - 2 tbsp
• Niter Kibbeh (clarified butter) - 3 tbsp
• Tomato paste - 3 tbsp
• Beef broth - 2 cups
• Salt - to taste
• Black pepper - to taste
• Green chili - 2, chopped
• Lemon - 1, juiced

Preparation

Marinating the Lamb

Begin by marinating the lamb cubes. In a large bowl, combine the lamb, half of the garlic, and lemon juice. Mix well, cover, and refrigerate for at least 1 hour.

Chopping Ingredients

While the lamb is marinating, finely chop the onions and green chilies. Grate the ginger and set aside.

Cooking Process

Sautéing Aromatics

In a large pot, heat the niter kibbeh over medium heat. Add the chopped onions and sauté until translucent. Add the remaining garlic and ginger and cook for an additional 2 minutes.

Making the Stew

Stir in the berbere spice mix, ensuring the spices are well incorporated with the aromatics. Add the marinated lamb cubes to the pot, cooking until brown on all sides. Mix in the tomato paste, allowing it to coat the lamb evenly.

Pour in the beef broth, bring to a simmer, and cover. Allow the Ambessa to cook for 45 minutes to an hour or until the lamb is tender. Season with salt and black pepper to taste.

Finishing Touches

Before serving, add in the chopped green chilies and cook for an additional 5 minutes. Adjust seasoning as necessary.

Check cooking timer to ensure proper cooking time.

Serving and Enjoying

Traditionally, Ethiopian Ambessa is served with Injera, a sourdough flatbread made from teff flour. To enjoy this dish, scoop portions of the Ambessa onto the injera, using the bread to pick up the stew. The rich flavors and spices of the Ambessa are beautifully complemented by the tangy taste of the injera.

This hearty and flavorful dish is perfect for communal dining, reflecting the Ethiopian custom of eating with family and friends. Enjoy the bold and savory taste of Ambessa, and immerse yourself in the rich culinary tradition of Ethiopia with every bite.