Ingredients
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1 ¼ pounds boneless lamb leg, trimmed and cut into 1-inch cubes
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½ teaspoon salt, divided
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1 tablespoon extra-virgin olive oil or neutral oil, such as canola or avocado
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2 teaspoons butter
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½ medium onion, diced
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1 jalapeño pepper, finely chopped
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3 tablespoons grated fresh ginger
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1 tablespoon minced garlic
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1 ½ teaspoons finely chopped fresh rosemary
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1 ½ teaspoons berbere seasoning
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1 medium tomato, diced
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¼ cup water
Directions
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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.
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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.
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Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.
