Berbère-Rigatoni

Next dish with my new ethiopian-berbère spice mix. I came up with this dish trying to picture how I would like my meal to look like. This time I was very happy with the result. Like I said because, it doesn't always end up good when I invent dish :)



Start by 'reviving' dried wild mushrooms, placing them in a bamboo-steamer for 30mn. Meanwhile, grill thin slices of lamb in olive oil and set aside. Then fry large-cut green pepper pieces together with the mushrooms, in the same pan as the lamb, in a mix of butter & olive oil. Set aside when done. Again in the same pan, fry onions until golden then add tomato-dices and a good amount of ethiopian-berbère spice mix. Cook under medium heat until tomatoes melt. Add everything that was set aside and let the flavors mix under low heat for 5-10mn.