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Dulet

Name: Dulet
Total time: 40m
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: 200g lamb liver; 200g lamb tripe; 200g lamb, all very finely minced; 1 onion; 3 tbsp niter kibbeh; 1 tbsp mitmita; 1 green chili; 1 tsp cardamom; Salt

Gurage minced lamb liver, tripe and lean meat sautéed with chili, onion and mitmita — served warm, almost raw.

40m 4 servings Medium

Ingredients

• 200g lamb liver
• 200g lamb tripe
• 200g lamb, all very finely minced
• 1 onion
• 3 tbsp niter kibbeh
• 1 tbsp mitmita
• 1 green chili
• 1 tsp cardamom
• Salt

Method

Step 1 of 425%

Sweat onion in niter kibbeh 8 min; add chili and mitmita.

Swipe left/right to change step

1
Sweat onion in niter kibbeh 8 min; add chili and mitmita.
2
Add tripe first; cook 3 min.
3
Add liver and meat; toss over high heat 2-3 min — still barely cooked and pink.
4
Season with cardamom and salt; serve on kocho or injera.