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1
In a medium mixing bowl, combine lamb, onion and jalepeno.
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2
Add 3/4 cup of red wine and mix well.
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3
Cover and refrigerate for one to two hours.
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4
In a small saucepan, combine butter, turmeric, garlic and cardamom.
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5
Bring to a boil.
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6
With a skimmer or large spoon, remove any impurities which come to the surface.
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7
Carefully pour only the clarified butter into a clean container, discarding the rest.
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8
In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
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9
Stir for about one minute; do not allow the butter to burn.
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10
Add 1/2 cup of red wine.
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11
Remove from heat and pour chili sauce into serving bowl.
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12
Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
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13
Reserve marinade.
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14
Place a large iron skillet over medium-high heat until very hot.
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15
Add two tablespoons clarifed butter.
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16
Add lamb and saute until lamb is seared on all sides.
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17
Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
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18
Season with salt, pepper and rosemary.
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19
Allow liquid in pan to reduce slightly.
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20
Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.
