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Spiced Lamb with green beans and white rice.

In this recipe is Berbere used.

Berbere is a very spicy spice mixture that forms the basis of the cuisine of Ethiopia.
It is composed of many spices, but essential are hot red pepper and fenugreek.

Spicy Lamb with green beans and white rice. An Ethiopian dish prepared by the Happy Chief Cook.

Servings: 2.
Preparation time: 40 minutes.


500 grams lamb fillet,
3 tablespoons olive oil,
1 large red onion,
1 teaspoon fresh ginger,
2 large cloves garlic (or 4 small),
1 green Spanish pepper,
1 tablespoon ghee *,
3 teaspoons berbere,
sea salt,
freshly ground 4-season pepper,
250 grams green beans,
200 grams of white rice.


Remove the ends of the beans and break them in half.

Peel the red onion and cut into slices one centimeters thick.

Peel the ginger and chop finely.

Cut the butt of the garlic cloves and chrush with the chief's knife the cloves a little flat.
This allows the skin to remove easily.
Chop the garlic cobweb.

Cut the green Spanish pepper in half lengthwise and remove the seeds.
Chop the green Spanish pepper finely.

Cut the fat from the lamb fillet, then cut into 1 inche cubes.


Prepare the white rice according to instructions on the package.

Heat the oil in a large, heavy frying pan and fry the onion and the meat is 5-6 minutes until the meat is brown around.

Scoop the ginger, garlic and berbere through.
Stir-fry over high heat 8 minutes.

After 2 minutes stir-fry add the green beans.

Add the finely chopped green Spanish pepper and season it generously with sea salt and 4-season pepper.
Stir-fry 1 minute.

Stir just before serving the clarified butter or ghee through the dish.

* In this recipe is a tradition clarified butter (ghee) used.
Make clarified butter by heating unsalted butter to the boiling point.
Then scoop up the solids coming off.

Ghee is now for sale at the supermarket and in the Asian shop.


Prepared by the Happy Chief Cook. Added January 24, 2010.