Chef Genet Ousho,
Gojo Ethiopian Restaurant
Cooking grand meals for weddings and other events prepared Genet for the pace of running a restaurant. Since opening six years ago, Gojo has seen a steady increase of customers trying Ethiopian cuisine for the first time. Spices are used liberally in traditional dishes, whether to add depth of flavour or fiery heat. Chili powder mix berbere is a must for many dishes, and Genet’s choice blend, imported from Ethiopia, can be purchased at Gojo for home cooking. This must-have spice is a great pantry addition and an easy hack to boost flavour.
Ingredients
1 lb lamb, cut into bite sized pieces
1 tsp vegetable oil
2 Tbsp melted butter
2 medium onions, chopped
1 jalapeño pepper
6 medium cloves of garlic
2 – 3” piece fresh ginger, grated
Salt
Method
- Season lamb generously with salt. Heat oil in a cast iron skillet over high heat until lightly smoking. Add lamb in a single layer to brown. Sear on each side until all sides are browned and cooked to desired doneness.
- Add butter, onions, jalapeño, ginger, garlic and reduce heat to medium-low until onions are soft and golden.
- Add salt to taste.
- Serve with injera bread or rice.
Yield 2 servings
