Ethiopian Mild Lamb Stew (Yebeg Alicha)

• 2 lbs lamb chops (ribs and meat)
• 1/4 cup clarified butter (purified)
• 2 cups white onions (thinly chopped)
• 1 tablespoon fresh garlic or 2 teaspoons garlic powder
• 1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder
• 1 teaspoon false cardamom (korerima)
• 1/4 teaspoon turmeric
• 2 chili peppers (seeded and sliced)
• 6 cups water
• salt

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 false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.

lamb chops, clarified butter, white onions, fresh garlic, fresh ginger root juice, false cardamom, turmeric, chili peppers, water, salt

Taken from www.food.com/recipe/ethiopian-mild-lamb-stew-yebeg-alicha-321660 (may not work)