Eritrean Stir Fry (Kulwha) (African)

Ingredients
Niter kibbeh
500 g unsalted butter
½ tsp ground cardamom
½ tsp ground fenugreek
½ tsp nigella seeds, ground

Kulwha
1 tbsp nit’r qibe* (or, for a healthier alternative you can use more olive oil)
1 tbsp olive oil
1 onion, sliced
1 long green chilli, chopped
2 tomatoes, diced
500 g lamb fillet, diced into small cubes
pinch of salt
1 tbsp berbere

Preparation
To make the niter kibbeh, heat the butter in a small saucepan over low–medium heat until it has begun to simmer gently. Simmer for about 30 minutes, skimming the foam off the surface, until the top layer of butter is completely clear. Strain the butter through a fine sieve over a bowl, leaving the milk solids in the bottom of the pan. Stir in the spices. Allow to cool then transfer to an airtight container, reserving 1 tablespoon for the kulwha.

To make the kulwha, put the niter kibbeh, oil, onion, chilli, half the tomato, the lamb and salt into a large frying pan and place over high heat. Stir-fry until the meat is cooked through (about 3 minutes) then add the berbere and the remaining tomato. Serve with injera or rice.