A lamb stew

A shank bone of a lamb cooked in red onion, garlic, Berber spice, one of the main components of Eritrean / Ethiopian cuisine. First you make a paste with the spice and then you make a simmer sauce and then the stew itself. The Berbere blend is spicy and aromatic -- a mix of chiles and spices. Warming, "sweet" spice notes from ginger, cinnamon, fenugreek and clove combine with herbaceous qualities of besobela (sacred basil), rosemary and thyme. Serve this stew with the spongy bread injera (Eritrean / Ethiopian bread)