Succulent pieces of lamb leg sautéed with onions, green chilies, and clarified butter.
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Heat a large heavy-bottomed skillet or wok over medium-high heat and add the cubed lamb in a single layer to sear.
Cook the lamb until the moisture has evaporated and the meat is browned on all sides, then remove the meat and set aside.
In the same pan, melt the Niter Kibbeh and add the sliced onions, sautéing until they become translucent and slightly caramelized.
Stir in the minced garlic, ginger, and Berbere spice, cooking for 2 minutes until the spices are fragrant and well-incorporated.
Return the browned lamb to the skillet and add the diced tomatoes and rosemary sprigs, stirring to coat the meat in the spice mixture.
Deglaze the pan with the red wine or broth, scraping up any browned bits from the bottom, and simmer for 5-7 minutes until the liquid reduces.
Add the sliced green chilies and cook for an additional 2 minutes so they soften slightly but retain their vibrant color.
Season with salt and pepper to taste, remove the rosemary sprigs, and serve immediately with fresh Injera bread.
