Tseda Kilkil Recipe

Prep and season lamb

Pat the lamb cubes dry with paper towels. Place in a large bowl and toss with 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tablespoon lemon juice. Let rest at room temperature for 20 minutes while you prepare the sauce. Drying and brief resting helps browning.

Roast or blister chilies (optional, for depth)

If you prefer a smoky flavor, char the peppers over a gas flame, under a broiler, or in a hot skillet until blistered and blackened on all sides. Place in a bowl and cover for 10 minutes, then peel, remove seeds if desired, and roughly chop. Alternatively use raw chopped chilies for brighter heat.

Make green chili sauce

In a food processor or blender, combine the chopped green chilies, optional jalapeño/serrano, 6 garlic cloves, 1 tablespoon chopped fresh ginger, 1/2 cup packed cilantro (stems ok), 1/4 cup parsley (optional), 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tablespoon vinegar, 1 tsp salt and about 60 ml water. Pulse until you have a coarse, saucy purée — thick but spreadable. Taste and adjust salt, acidity, or heat. Transfer to a bowl and set aside.

Cook aromatics

Heat 1 tablespoon neutral oil in a large heavy skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté, stirring, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the remaining 2 minced garlic cloves and cook 30 seconds until fragrant. Spoon 3/4 of the green chili purée into the skillet with the onions and reduce heat to medium-low. Simmer the mixture, stirring occasionally, for 6–8 minutes to meld flavors and reduce raw edge; if it thickens too much, add a splash of water (1–2 tbsp). Keep the reserved 1/4 of purée for finishing or serving to add brightness and fresh heat.

Sear lamb

Increase heat to medium-high. In a separate heavy skillet (or clean the one used) heat 1 tablespoon neutral oil until shimmering. Add the lamb cubes in a single layer working in batches if necessary (avoid overcrowding) and sear without moving until well browned on the first side, about 2–3 minutes. Turn and brown remaining sides, total searing time 5–7 minutes per batch. Transfer seared lamb to a plate.

Combine lamb with green sauce

Reduce heat to medium. Add 3 tablespoons ghee to the skillet with the cooked onion-green chili mixture and swirl to melt. Return all seared lamb to the pan and toss to coat in the sauce. Cook, stirring occasionally, until lamb is cooked through and the sauce clings to the meat, about 6–10 minutes depending on cube size and desired doneness. If the pan becomes too dry, add up to 2 tablespoons water or an additional tablespoon of ghee.

Finish and garnish

Stir in the reserved 1/4 of the green purée off heat to brighten flavors, then taste and adjust salt and heat. Spoon the remaining 1 tablespoon ghee over the dish for a glossy finish. Garnish with sliced green onions. Serve hot with warmed teff injera or flatbread and lemon wedges on the side for squeezing.