Yebeg Tibs (Lamb Sauté) with Sorghum

Ingredients

• about 680 g Lamb Shoulder
• 1 large Red Onion
• 1 medium Green Bell Pepper
• 4 cloves Garlic
• 1 tablespoon Rosemary
• 3 tablespoons Olive Oil
• 1 cup Sorghum Grain
• 3 cups Water
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of Lamb Shoulder into 2.54 cm cubes. In a bowl, combine the lamb cubes with the 1 teaspoon of Salt, 1/2 teaspoon of Black Pepper, and 1 tablespoon of Rosemary. Mix well and let it marinate for at least 15 minutes.
2. 2Rinse the 1 cup of Sorghum Grain thoroughly under cold water. In a medium saucepan, combine the rinsed sorghum with the 3 cups of Water. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 45 minutes, or until the sorghum is tender and all the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. 3While the sorghum is cooking, prepare the vegetables. Slice the 1 large Red Onion into thin half-moons. Cut the 1 medium Green Bell Pepper into 1.27 cm strips. Mince the 4 cloves of Garlic.
4. 4Heat the 3 tablespoons of Olive Oil in a large skillet or wok over medium-high heat (approximately 204.4°C or 200°C). Add the sliced red onion and green bell pepper strips to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
5. 5Add the marinated lamb cubes and the minced garlic to the skillet with the softened vegetables. Continue to sauté for 8-10 minutes, stirring frequently, until the lamb is cooked through and has a slightly browned exterior. The internal temperature of the lamb should reach 63°C.
6. 6Fluff the cooked sorghum with a fork. Spoon the cooked sorghum onto serving plates to create a bed. Top the sorghum with the sautéed lamb, onion, and pepper mixture.

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