Classic Ethiopian Lamb Firfir with Injera

Be the first to rate

(No Ratings Yet)

Loading...

Firfir is one of Ethiopia's most comforting one-pan dishes, made by tossing torn pieces of injera with a richly spiced stew so the bread soaks up every drop of sauce. This lamb version builds deep flavor with berbere, garlic, ginger, and niter kibbeh, the fragrant clarified butter that defines Ethiopian home cooking. It is traditionally served at lunch or dinner, often as a centerpiece shared family-style from a large platter.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 46 gCarbs
• 6 gFiber
• 7 gSugar
• 38 gProtein
• 640 mgSodium
• 780 mgPotassium
• 125 mgCalcium
• 6 mgIron
• 15 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the lamb stew

• 1.5 lbs boneless lamb shoulder, trimmed and cut into 1/2-inch cubes
• 3 tbsp niter kibbeh or clarified butter
• 2 medium yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp berbere spice blend
• 1 tsp ground korarima (Ethiopian cardamom) or green cardamom
• 1 tsp kosher salt, plus more to taste

For the firfir and assembly

• 4 large rounds of injera (about 18 inches each), preferably day-old
• 1 cup canned diced tomatoes, drained
• 2 jalapeños, thinly sliced with seeds optional
• 3/4 cup beef or lamb broth
• 2 tbsp niter kibbeh or unsalted butter
• 1/4 cup fresh cilantro, roughly chopped
• 3 scallions, thinly sliced
• Lemon wedges, for serving

Directions

1. Heat 3 tablespoons niter kibbeh in a large deep skillet over medium-high heat until it just begins to foam.
2. Add the lamb cubes in a single layer and sear undisturbed for 3 to 4 minutes until deeply browned on the bottom, then turn and brown another 2 to 3 minutes.
3. Stir in the chopped onions and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly caramelized at the edges.
4. Add the garlic, ginger, berbere, and cardamom and stir constantly for about 1 minute until fragrant and the meat is coated in a dark spice paste.
5. Pour in the drained tomatoes and sliced jalapeños, then add the broth and salt. Stir, cover, and reduce heat to medium-low. Simmer for 12 to 15 minutes until the lamb is fork-tender and the sauce has thickened enough to coat the back of a spoon.
6. While the stew simmers, stack the injera rounds and tear them by hand into rough bite-sized pieces about 1.5 inches across; set aside.
7. Stir the remaining 2 tablespoons niter kibbeh into the stew, then gently fold in the torn injera. Toss for 2 to 3 minutes until every piece is evenly coated and just softened but not mushy.
8. Remove from heat, fold in the cilantro and scallions, cover, and let rest for 2 minutes so the bread absorbs the sauce without disintegrating.
9. Mound onto a warm platter, garnish with extra cilantro, and serve immediately with lemon wedges and additional berbere on the side.

Cook’s Notes

• Day-old injera works best because it absorbs sauce without turning to mush; very fresh injera can become gummy.
• Substitute 1 lb ground lamb for a quicker version, browning it for about 8 minutes total before adding the onions.
• Berbere blends vary widely in heat, so start with 1 tablespoon and adjust upward once the stew has simmered and mellowed.
• Always tear injera by hand rather than cutting with a knife; the irregular edges grip the sauce much better.
• For a vegetarian twist, swap the lamb for 2 cups cooked chickpeas and brown lentils, and use olive oil instead of niter kibbeh.

You might also like

African

Ethiopian Mixed Vegetable Stew

African

Ethiopian Green Lentil Azifa Salad

African

Kitfo Ethiopian Beef Tartare

African

Ethiopian Barley Breakfast Porridge with Spiced Butter