Hibat Tej Lamb Wat with Injera

In a heavy-bottomed pot, slowly sweat the finely diced red onions over medium heat for 15-20 minutes until they melt into a deep, dark golden paste, adding a splash of water as needed to prevent burning.

Add the lamb cubes and sear until browned on all sides, allowing the moisture to evaporate and the meat to absorb the onion sweetness.

Stir in a generous tablespoon of berbere spice blend, bloomed in a small amount of niter kibbeh (spiced clarified butter), and cook for 3 minutes until fragrant.

Deglaze the pan with the tej (honey wine), scraping up all the fond from the bottom of the pot. Reduce the heat to low, cover, and simmer for 45 minutes until the lamb is tender enough to pull apart with a fork and the sauce is thick and glossy.

To serve, spread a large piece of fresh injera on a communal platter. Spoon the lamb wat into the center and arrange the edges of the injera to be used as your eating utensils.