Serve with the fermented Ethiopian flatbread injera and a simple salad.
Heat oil in a large cast-iron skillet over medium-high heat.
Transfer to a plate.
Photo: Jenny Huang
Add tomato and the remaining 1/4 teaspoon salt.
Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.
Add the lamb to the sauce and toss to coat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
