I adapted this recipe from one by Hiyaw Gebreyohannes, who was featured in the November 2012 issue of Food and Wine Magazine.
3-4 lbs. boneless leg of lamb, cut into 1" cubes (if you don't like lamb, you can substitute with ribeye or sirloin beef steak)
Salt & pepper
1/4 cup olive oil
1 large red onion, chopped
6 cloves garlic, minced
1 large shallot, chopped
1 tsp. Dijon mustard
2 tbsp. Berbere seasoning
2 tbsp. red wine
2 medium plum tomatoes, chopped
1 yellow bell pepper, chopped
1 tbsp. fresh lemon juice
1. Season the lamb or beef with salt and pepper. Heat the olive oil in a large pot or saute pan. Add the lamb in batches and cook over medium-high heat until browned. Remove the lamb to a plate or bowl when browned and repeat with the remaining lamb until done.
2. Add chopped onions, garlic, shallot, Dijon mustard, Berbere seasoning, red wine, plum tomatoes, bell pepper, and lemon juice to the pan and season with salt & pepper. Saute and stir occasionally for several minutes until softened. Add the lamb and any juices that have accumulated. Cook for another 10-20 minutes or until meat is tender.
3. This dish can be made the day before and reheated just before serving. Serve with Injera bread. If no Injera bread, then steamed basmati rice is a good accompaniment.