Ethiopian-Style Marinated Lamb Dabo
A flavorful and aromatic Ethiopian-inspired dish featuring marinated lamb in a traditional dabo bread.
Ingredients
- ●1 loaf dabopreferably homemade
- ●1 pound lambboneless and thinly sliced
- ●2 tablespoons EthiopianBerbere spice blend
- ●2 tablespoons olive oilfor brushing dabo
- ●2 tablespoons white wine vinegarfor marinating lamb
- ●2 tablespoons ghee or vegetable oilfor cooking lamb
- ●3 cloves garlicminced
- ●1 tablespoon gingergrated
- ●1 small onionchopped
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Brush the dabo with olive oil and bake for 5-7 minutes or until lightly toasted.
- 3
In a large bowl, whisk together Berbere spice blend, garlic, ginger, and onion.
- 4
Add the sliced lamb to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
- 5
Heat ghee or vegetable oil in a large skillet over medium-high heat.
- 6
Remove the lamb from the marinade, letting any excess liquid drip off.
- 7
Cook the lamb for 3-4 minutes per side or until browned and cooked through.
- 8
Slice the cooked lamb into thin strips.
- 9
To assemble the dabo, place a few slices of lamb on each piece of toasted dabo.
- 10
Top with additional Berbere spice blend, if desired.
- 11
Serve immediately and enjoy!