Mesir Wot al-Amir: Royal Red Lentil and Lamb Shank Stew with Saffron-Kissed Gomen and Tej Reduction

Prepare the Lamb Shanks: Pat the lamb shanks dry and season generously with salt and black pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove shanks and set aside.

Build the Braising Base: Reduce heat to medium. Add 50g Niter Kibbeh to the pot. Add the finely diced red onions for the shanks and sauté, stirring frequently, until deeply caramelized and softened, about 15-20 minutes. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Stir in 3 tablespoons of Berbere spice and 2 tablespoons of tomato paste, cooking for 3-4 minutes to toast the spices and deepen the flavor.

Braise the Lamb: Deglaze the pot with Tej, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes until slightly reduced. Return the seared lamb shanks to the pot. Pour in the beef or lamb stock until the shanks are almost fully submerged. Bring to a gentle simmer, then cover the pot tightly.

Slow Cook: Transfer the Dutch oven to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily separates from the bone. Alternatively, simmer gently on the stovetop over low heat for the same duration, ensuring even cooking.

Prepare the Saffron-Kissed Gomen: While the lamb braises, melt 30g Niter Kibbeh in a large skillet over medium heat. Add the small diced red onion and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the chopped collard greens and cook, stirring occasionally, until wilted and tender, about 10-15 minutes. Stir in the steeped saffron threads with their water, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.

Prepare the Royal Mesir Wot: In a separate medium-sized pot, melt 50g Niter Kibbeh over medium heat. Add the diced red onion and sauté until softened, about 7-10 minutes. Add minced garlic and grated ginger, cooking for 1 minute. Stir in 2 tablespoons of Berbere spice and 1 tablespoon of tomato paste, cooking for 2-3 minutes.

Cook the Lentils: Add the rinsed red lentils to the pot and stir to coat with the spice mixture. Pour in the vegetable stock or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid, stirring occasionally to prevent sticking. Stir in the Korerima and Tikur Azmud powder, and season with salt to taste.

Combine and Serve: Once the lamb shanks are tender, carefully remove them from the braising liquid. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard solids. Skim any excess fat from the surface of the braising liquid. Gently reduce the liquid over medium heat until it forms a slightly thickened, rich sauce (Tej Reduction).

To serve, place a generous portion of the Royal Mesir Wot on each plate. Top with a succulent Tej-braised lamb shank. Arrange a mound of the Saffron-Kissed Gomen alongside. Drizzle generously with the rich Tej reduction. Garnish with fresh chopped cilantro. Serve immediately with traditional Injera bread, if desired.