A flavorful Ethiopian-inspired lamb stir-fry with vibrant spices and fresh vegetables.
Slice the lamb into thin strips.
Cut the lamb against the grain for a more tender texture.
Chop the onion and bell pepper into thin slices.
Keep the slices uniform for even cooking.
Heat the olive oil in a skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Sauté the onion and bell pepper until softened, about 4 minutes.
Stir occasionally to prevent burning.
Add the lamb strips to the skillet and cook until browned, about 3 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Stir in the Berbere spice mix and salt, cooking for an additional minute.
Adjust the amount of spice mix to your taste preference.
Serve the stir-fry hot with your choice of side.
Garnish with fresh herbs for added flavor and presentation.
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