Ethiopian sautéed spiced lamb (Tibs)

1. Cut the lamb into 2 cm cubes, the onions into half-rings and the bell pepper into strips, quarter the green chillies lengthwise and slice the garlic.

2. Heat a large frying pan or wok until very hot and sear the meat in two batches without fat for 2-3 minutes all over, then remove.

3. Add half the niter kibbeh to the pan and fry the onions for 3-4 minutes until soft and browned at the edges.

4. Add the bell pepper, chillies, garlic and rosemary leaves and toss for 2 minutes.

5. Return the meat with the remaining niter kibbeh, season with salt and pepper and fry together over high heat for another 2-3 minutes so the meat stays juicy inside.

6. Serve hot, straight from the pan, with injera and awaze.

Tip: Tibs is the quick meat dish of Ethiopian hospitality: on holidays and when guests arrive, it is the first thing on the table. Rosemary is surprisingly common in Ethiopian cooking and goes well with the spiced butter. Don't overcrowd the pan or the meat will start to stew; it's made the same way with beef.