Ingredients
- 1¼ pounds boneless lamb leg, trimmed and cut into 1-inch cubes
- ½ teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil or canola oil
- 2 teaspoons butter
- ½ medium onion, diced
- 1 jalapeño pepper, finely chopped
- 3 tablespoons grated fresh ginger
- 1 tablespoon minced garlic
- 1½ teaspoons finely chopped fresh rosemary
- 1½ teaspoons berbere seasoning
- 1 medium tomato, diced
- ¼ cup water
Directions
Step 1
Season lamb with 1/4 teaspoon salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides but still pink in the center, about 8 minutes. Transfer to a plate.
Step 2
Add butter to the pan, then onion, jalapeño, ginger, garlic, rosemary and berbere; cook, stirring often, until softened and fragrant, about 3 minutes. Add tomato and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.
Step 3
Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.
Nutrition Facts
Serving Size: 2/3 cup
Per Serving: 258 calories; fat 12g; cholesterol 96mg; sodium 459mg; carbohydrates 4g; dietary fiber 1g; protein 30g; sugars 2g; niacin equivalents 9mg; saturated fat 4g; vitamin a iu 361IU; potassium 533mg.