Ye'beg Alicha Confit: Slow-Braised Lamb Shoulder with Aromatic Lentil Terrine and Tej-Glazed Pearl Onions

Pat the lamb shoulder dry. Season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper. In a large, heavy-bottomed Dutch oven or oven-safe pot, melt 100g of Niter Kibbeh over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 5-7 minutes per side. Remove the lamb and set aside.

Reduce heat to medium. Add the finely diced onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Stir in the turmeric, cumin, coriander, cardamom, fenugreek seeds, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute, stirring constantly, until the spices are aromatic.

Return the seared lamb shoulder to the pot. Pour in the chicken or lamb stock. Bring to a gentle simmer. Cover the pot tightly and transfer to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the lamb is fall-apart tender.

Once cooked, carefully remove the lamb from the pot and let it rest on a cutting board, covered. Skim any excess fat from the braising liquid (reserve some if desired for flavor). Reduce the braising liquid over medium-high heat until it thickens into a rich sauce, about 10-15 minutes. Shred the lamb gently into large, rustic pieces. Return the shredded lamb to the reduced sauce and keep warm.

Rinse the red lentils thoroughly under cold water. In a medium saucepan, melt 1 tablespoon of Niter Kibbeh or olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for 1 minute.

Add the rinsed lentils and vegetable stock to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and most of the liquid has been absorbed. Stir occasionally.

Remove from heat. Stir in the chopped fresh cilantro and 1/2 teaspoon salt. If using agar-agar for a firmer terrine, dissolve 1 teaspoon of agar-agar powder in a tablespoon of cold water, then stir it into the hot lentils and cook for another minute.

Press the lentil mixture into a small, lightly oiled terrine mold or a loaf pan lined with plastic wrap. Cover and refrigerate for at least 2 hours, or until firmly set.

In a small saucepan, melt 1 tablespoon of Niter Kibbeh over medium heat. Add the peeled pearl onions and sauté for 5-7 minutes until lightly browned.

Pour in the Tej (or wine) and honey. Bring to a simmer and cook, stirring occasionally, until the liquid reduces to a glossy glaze that coats the onions, about 10-15 minutes. Season with a pinch of salt.

Carefully unmold the lentil terrine and slice into thick portions. Arrange a generous serving of the shredded lamb confit with its rich sauce on each plate. Place a slice of the lentil terrine alongside, and artfully arrange the Tej-glazed pearl onions. Garnish with fresh chopped cilantro. Serve immediately.