Ethiopian Lamb And Cardamon

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3      Cups          Thinly Sliced Onions
      1/2  Cup           Spiced Butter -- * See Note
    2      Lbs           Lean Lamb -- Cut In 3/4″ Cubes
      1/4  Cup           Berbere Sauce -- * See Note
      1/4  Tsp           Ground Cumin
    1      Tsp           Freshly Ground Cardamon Seeds
    1      Tsp           Grated Fresh Ginger
    2      Cloves        Garlic -- Crushed
      1/2  Tsp           Freshly Ground Black Pepper
      1/2  Cup           Dry Red Wine
    1      Cup           Water
                         Salt To Taste

*note - recipes for the spiced butter and Berbere sauce are included in
this group of recipes

Heat a large frying pan and saute the onion in 1 tbs of the butter,
covered, until very tender. Use low heat so that the onion and butter are
not browned. Remove from the pan and set aside.  Heat the pan again and
brown the lamb over high heat with another tbsp of the butter.  Set meat
aside.  Place the sauteed onions along with the remaining butter in a
heavy 6 quart saucepan. add the Berbere sauce, cumin, cardamon, ginger,
garlic, black pepper and wine. Bring to a simmer and add the lamb.  Bring
to a simmer again and add the water. Cook, covered, until the lamb is
very tender, about 50 minutes, stirring several times.  If the sauce is
not thick enough, cook uncovered for a few minutes to reduce and thicken.
  Add salt to taste prior to serving.