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Lamb Beyaynetu-Style
🇪🇹 Ethiopian
A beyaynetu-style spread — lamb as one of the colourful mounds over injera. 20 minutes of mostly hands-off cooking.
Prep 15 min Cook 5 min Serves 2 Easy Ingredients
- 🧂Saltto taste
- 🧅Onion1/2, thinly sliced
- 🌿Fresh Cilantrohandful, torn
- 🍋Lemon1, juiced
- 🫙Olive Oil3 tbsp
- 🍖Lamb500 g
- 🫙Niter Kibbeh2 tbsp
- 🫓Injera6
Instructions
- 1
Whisk the lemon juice with the olive oil, salt and pepper for a bright, simple dressing.
- 2
Prepare the lamb — slice, shred or cube it so every forkful gets some.
- 3
Toss the lamb with the onion, fresh cilantro and the dressing just before serving.
- 4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lemon if it needs lift.
Chef's tip
Prep everything before the heat goes on — ethiopian cooking moves fast once it starts.
Video: የበግ አሩስቶ (Lamb Ariosto) - Ethiopian Food · on YouTube
Lamb Beyaynetu-Style
- Time
- 20 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 15 / 5 min
Ingredients
- 🧂 Saltto taste
- 🧅 Onion1/2, thinly sliced
- 🌿 Fresh Cilantrohandful, torn
- 🍋 Lemon1, juiced
- 🫙 Olive Oil3 tbsp
- 🍖 Lamb500 g
- 🫙 Niter Kibbeh2 tbsp
- 🫓 Injera6
Steps
- Whisk the lemon juice with the olive oil, salt and pepper for a bright, simple dressing.
- Prepare the lamb — slice, shred or cube it so every forkful gets some.
- Toss the lamb with the onion, fresh cilantro and the dressing just before serving.
- Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lemon if it needs lift.
