MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Campfire Ethiopian Lamb Tibs
 Categories: Camping, Ethiopian, Lamb, Spice, Beef
      Yield: 4 Servings
 
      1 lb Lean lamb (or beef)
      2 md Onions
      2    Sweet peppers
      6 cl Garlic
      2 tb Minced ginger
           Few pinches of rosemary
           Few pinches of salt
           Ethiopian butter (or regular
           Unsalted butter)
      2 tb Olive oil
           Handful of fresh chili
           Peppers
 
  To do this classic Ethiopian dish properly, you need a Tibs
  Cooker, a small ceramic oven-like device heated by coals which
  keeps your meat warm after cooking. These, unsurprisingly, are
  hard to come by in Yellowknife. But this tibs recipe from Dinku
  Tadesse, who runs Zehabesha, can be done in a pan over the fire.
  And the best part: no cutlery needed, you just nab the delicious
  strips of lamb with your fingers.
  
  Heat the oil in a pan over the fire; cut the lamb into half-inch
  strips and cook in the oil for five minutes; add sliced onions and
  cook for seven minutes; add mashed-up paste of ginger and garlic and
  cook for another five minutes; cut peppers into strips and add,
  along with several pinches of rosemary; cook for three minutes; toss
  in the butter and fresh chili peppers at the end; let it cool down a
  bit, pop it on a plate, and dig in with your hands.
  
  Recipe by: Dinku Tadesse, Zehabesha Restaurant
  
  Source: Campfire Gourmet. Beyond wieners and beans: local chefs give
  us their favourite wilderness cooking recipes

  From: Edge Magazine
 
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