Recipe by: Veena Poojari

Source: Veena Poojari

Serves: 8


  • 1 kg lamb bone pieces
  • 1 tbsp Kibeh (clarified butter)
  • Salt, to taste
  • 1 onion, sliced
  • 1 whole garlic (8-10 cloves)
  • Few grains of Koririma (Ethiopian Cardamom seeds)
  • 2 green chillies
  • 500 ml (2 cups) water


  • In an earthern pot/cooker, add the lamb bones and the Kibeh (or clarified butter) and cook dry for a minute.
  • Add the salt, Koririma, whole garlic cloves, sliced onion, green chillies, and 500 ml (2 cups) water.
  • Slow cook for an hour in a pan or 10-15 minutes in a pressure cooker.
  • Serve with injera (Ethiopian bread), soaked into the stew.

Download PDF here: Ethiopian Lamb Stew