Step 1 : Rinse the small pieces of lamb meat using warm water and dry.
Step 2 : Cook the onions using a large iron or enamel stewpot over medium heat with the lid closed for about 15 min, keeping the onions moist by adding warm water as necessary.
Step 3 : When the water evaporates and the onions are translucent, add some of the Niter Kibbeh and let the onions roast until they darken and caramelize, for about 3 min. Don’t let them burn.
Step 4 : Add the rest of the Niter Kibbeh, raise the heat, and continue roasting the onions for 2 min. Then add about a quarter of a cup of water and cook for 1 more minute.
Step 5 : Add the Erd (Turmeric powder) and continue cooking for 2 min.
Step 6 : Add another quarter of a cup of water along with the garlic, black pepper, and Korerima, and continue cooking for 2 more min.
Step 7 : Slowly add the small pieces of lamb meat so that they are well mixed in the sauce. Then close the lid and continue cooking for 15 min. stirring every 2 min.
Step 8 : Add another quarter of a cup of water, then reduce the heat to medium heat and continue cooking for about 5 min.
Step 9 : Lower the heat again, add some salt, and continue cooking for 10 min.
Step 10 : Finally, remove it from heat and let it cool for 15 min. and serve along with Injera.
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