1 lb lamb, cut into bite sized pieces
1 tsp vegetable oil
2 Tbsp melted butter
2 medium onions, chopped
1 jalapeño pepper
6 medium cloves of garlic
2 – 3” piece fresh ginger, grated
1. Season lamb generously with salt. Heat oil in a cast iron skillet over high heat until lightly smoking. Add lamb in a single layer to brown. Sear on each side until all sides are browned and cooked to desired doneness.
2. Add butter, onions, jalapeño, ginger, garlic and reduce heat to medium-low until onions are soft and golden.
3. Add salt to taste.
4. Serve with injera bread or rice.
Yield 2 servings