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Lamb on the bone, cut up
900 g
Red onions, finely chopped
5
Berbere spice
4 tbsp
Niter kibbeh
½ cup
Garlic, minced
5 cloves
Ginger, grated
1 thumb
Tomato paste
2 tbsp
Cardamom, ground
½ tsp
Water
2½ cups
Salt
to taste
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