Ethiopian Mild Lamb Stew (Yebeg Alicha) - cooking recipe

Ingredients

2 lbs lamb chops (ribs and meat)
1/4 cup clarified butter (purified)
2 cups white onions (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoons garlic powder
1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder
1 teaspoon false cardamom (korerima)
1/4 teaspoon turmeric
2 chili peppers (seeded and sliced)
6 cups water
salt

Preparation

Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.