Entree: Ethiopia – Oromo – Baduu (Traditional Oromo slow-cooked spiced lamb or goat stew made with berbere and clarified spiced butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) goat or lamb shoulder, trimmed and cut into 1- to 1.5-inch (3.81 cm) pieces
- 1 1/2 tsp (8 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) niter kibbeh or clarified butter (see note)
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 tbsp (30 g) berbere spice blend
- 1 tbsp (15 g) mild paprika (optional, for color)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) water or light beef/veggie stock
- 1 tsp (5 ml) lemon juice or 1 tbsp (15 ml) red wine vinegar
- 1 cinnamon stick (optional)
- 1 cup (150 g) split red lentils (mashed slightly) or 1/2 cup (80 g) to thicken (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or korarima seeds crushed (optional garnish)
- Injera or rice for serving

Show original ingredient measurements

- 1 1/2 lb (680 g) goat or lamb shoulder, trimmed and cut into 1- to 1.5-inch pieces
- 1 1/2 tsp (8 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) niter kibbeh or clarified butter (see note)
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 tbsp (30 g) berbere spice blend
- 1 tbsp (15 g) mild paprika (optional, for color)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) water or light beef/veggie stock
- 1 tsp (5 ml) lemon juice or 1 tbsp (15 ml) red wine vinegar
- 1 cinnamon stick (optional)
- 1 cup (150 g) split red lentils (mashed slightly) or 1/2 cup (80 g) to thicken (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or korarima seeds crushed (optional garnish)
- Injera or rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season meat with 1 tsp (5 ml) salt and pepper. In a heavy pot or Dutch oven, heat niter kibbeh over medium-high. Brown meat in batches until well caramelized; transfer to a plate.
2. Lower heat to medium. Add onions and a pinch of salt; cook, stirring, until deeply softened and beginning to brown, about 12–15 minutes. Add garlic and ginger and cook 2 minutes.
3. Stir in berbere and paprika; toast 1 minute. Add tomato paste and cook 2 minutes. Return browned meat to pot, add cinnamon stick if using, and pour in water or stock to barely cover.
4. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1 1/4 hours, until meat is very tender. If using lentils to thicken, stir them in about 20–25 minutes before the end of cooking and simmer until they break down and thicken the sauce.
5. Adjust seasoning with remaining salt and lemon juice or vinegar to brighten. Remove cinnamon stick. Garnish with chopped cilantro or lightly crushed korarima seeds and serve hot with injera or steamed rice.

1. Season meat with 1 tsp salt and pepper. In a heavy pot or Dutch oven, heat niter kibbeh over medium-high. Brown meat in batches until well caramelized; transfer to a plate.
2. Lower heat to medium. Add onions and a pinch of salt; cook, stirring, until deeply softened and beginning to brown, about 12–15 minutes. Add garlic and ginger and cook 2 minutes.
3. Stir in berbere and paprika; toast 1 minute. Add tomato paste and cook 2 minutes. Return browned meat to pot, add cinnamon stick if using, and pour in water or stock to barely cover.
4. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1 1/4 hours, until meat is very tender. If using lentils to thicken, stir them in about 20–25 minutes before the end of cooking and simmer until they break down and thicken the sauce.
5. Adjust seasoning with remaining salt and lemon juice or vinegar to brighten. Remove cinnamon stick. Garnish with chopped cilantro or lightly crushed korarima seeds and serve hot with injera or steamed rice.