Home Cook Together. Celebrate Life.

EthiopianAuthentic Cuisine

Lamb Leg Wat

Serves 4 to 6 Entree meat

Lamb Leg Wat

Lamb Leg Wat finds its place among the cherished dishes of Ethiopian holiday kitchens, where its inviting aroma signals a special gathering. This dish, deeply rooted in everyday celebrations, carries the warmth of family traditions and the anticipation of a shared meal. Crafted with care, it transforms simple ingredients into a feast worthy of festive occasions.

Rich with the bold spice of berbere and the deep flavor of niter kibbeh, each bite of Lamb Leg Wat reveals tender pieces of lamb that melt into a savory sauce. The dish's heartiness is balanced by the brightness of ginger and garlic, creating a satisfying harmony. Serve it with injera to scoop up every last drop, ensuring no flavor is left behind.

Ingredients

  • 900 g (2 lb)bone-in lamb shoulder — cut into serving pieces
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 2 tbsptomato paste
  • 1 1/2 cupswater or beef broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by finely chopping 2 red onions and mincing 4 cloves of garlic and 1 tablespoon of fresh ginger. Set these aside as they will be used in sequence. Prepare 900 g (2 lb) of bone-in lamb shoulder by cutting it into large chunks, ensuring each piece has some bone attached for flavor.
  2. In a large, heavy-bottomed pot, add the chopped onions without any oil. Cook them over medium heat, stirring frequently, until they become soft and start to turn a light golden brown. This dry cooking method helps to intensify the onion's flavor.
  3. Add 3 tablespoons of niter kibbeh to the pot with the onions. Allow it to melt and combine with the onions, creating a rich, golden base. This step is crucial as the niter kibbeh infuses the dish with its spiced butter aroma.
  4. Stir in 3 tablespoons of berbere along with the minced garlic and ginger. Cook for a few minutes until the mixture becomes fragrant, and the spices have bloomed, releasing their essential oils. This step enhances the depth of flavor in the wat.
  5. Add the lamb pieces to the pot, stirring to coat them thoroughly with the spiced onion mixture. Brown the lamb on all sides, allowing the flavors to meld. This step seals in the juices and adds a caramelized layer to the meat.
  6. Mix in 2 tablespoons of tomato paste, ensuring it is evenly distributed. Pour in 1 1/2 cups of water or beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low.
  7. Cover the pot and let the wat simmer gently for about 1 to 2 hours, stirring occasionally. The lamb should become tender and the sauce should thicken and reduce, clinging to the meat. The dish is ready when the lamb is tender enough to pull apart with a fork.
  8. Taste the wat and adjust the seasoning with 1 teaspoon of fine salt or more if needed. Serve the Lamb Leg Wat hot, accompanied by fresh injera, allowing the injera to soak up the rich, spiced sauce.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Ethiopian cuisine