Ingredients
2 lb Boned lamb
3 cup Yellow and red onions
1/2 cup Spiced butter
1/4 cup Berbere sauce
Cumin
Cardamom
4 x Cloves garlic
Tumeric to taste
SPICED BUTTER
2 lb Butter, boiled
1 sm Onion
3 x Cloves garlic
4 tsp Fresh ginger
1/2 tsp Nutmeg
1 stk (1-inch) cinnamon
2 1/2 tsp Tumeric
BERBERE SAUCE
2 tsp Cumin
4 x Cloves
1/2 tsp Cardomom
1/4 tsp Allspice
1/2 tsp Fennelgreek
Mexican dried chillies (take out the seeds)
1/2 cup Dried onions
2 tsp Salt
1 tsp Ground ginger
1/2 tsp Nutmeg
1/2 tsp Garlic (powder will be fine)
1 tsp Tumeric
1/2 cup Salad oil
1/2 cup Red wine

Directions
ETHIOPIAN LAMB STEW: Sautee onions in spiced butter (recipe follows) Add cumin, cardamom, 4 cloves garlic, tumeric to taste.
SPICED BUTTER: Simmer for 45 minutes. Pour through cheese cloth (2 layers is better). This keeps in the refrigerator in an airtight container for a long time (and stains the container).
BERBERE SAUCE (Ethiopian hot sauce): toast cumin, cloves, cardamom, allspice, fennelgreek and chiles in a frying pan: Put all into a food processor with remaining ingredients. This also keeps well.

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