Directions

1. Generously salt the lamb. Whisk together the Berbere and red wine to form a runny paste.
2. Cook onion over medium-low heat in a medium saucepan or skillet without oil (this is called sweating the onions). Stir occasionally for 20 to 25 minutes until the onions begin to brown. Add the garlic and oil. Cook another 5 to 10 minutes until golden. Add the Berbere paste and fry for 1 to 2 minutes. Add the tomatoes and cook for another 1 to 2 minutes. Add 1 cup water and simmer until tomatoes are fully cooked and the sauce thickens.
3. Heat a large skillet over medium-high heat. Add a glug of olive oil. When the oil is hot, add the lamb and brown on all sides. Once meat is browned, add sauce. Simmer, covered, for 45 minutes to an hour or until the lamb is tender. Add salt to taste.

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1. When making the simmer sauce, add 2 cups of water instead of one. After browning the lamb, place the meat in the slow cooker along with the sauce and cook on low for 8 hours.