and pushing it good

[grandiva1968]

date night, part two
(Mild Lamb Stew)
I need to pay better attention when I'm reading menus. This dish was good (and not at all disappointing), but I think I was expecting the hotter version of the stew.
Alicha Beg Wot

• 2 lbs lamb chops (ribs and meat)
• ¼ cup clarified butter (purified)
• 2 cups white onions (thinly chopped)
• 1 tablespoon fresh garlic
• 1 tablespoon minced fresh ginger root

• 1 teaspoon korerima or cardamom
• ¼ teaspoon turmeric
• 2 Thai chili peppers (seeded and sliced)
• 6 cups water
• salt to taste

1. Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
2. Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
3. In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
4. Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
5. Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
6. Add korerima/cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.

I've been so clumsy lately that I ate the whole entree with a fork instead of the injera; the way Aster's prepares it has a lot more turmeric and I was wearing a red shirt.

(Spicy Red Lentils)
This made up for the spice that I didn't order in the lamb.
Keyi Miser

• 2 teaspoons canola oil
• 2 cups chopped red onion
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 tablespoons tomato paste

• 1½ tablespoons Berbere spice
• 3 cups organic vegetable broth
• 1 cup dried small red lentils
• ¼ teaspoon salt
• ¼ cup finely chopped fresh cilantro

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally.
2. Add ginger and garlic; cook 5 minutes, stirring frequently.
3. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine.
4. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
5. Rinse lentils under cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro.

The heat in this particular dish let me breathe - and think - clearly for the first time in weeks; more about that later.