🇪🇹 Ethiopian · Beef & Lamb Dishes
🫓 Ethiopian Lamb Firfir
ፍርፍር (የበግ) — Firfir (Lamb)
Ethiopian Lamb Firfir — the celebration version of firfir, made with lamb wat sauce (from Ye-Beg Key Wat) tossed with torn injera, kibbeh, and berbere. More prized than beef firfir — served the morning after a celebration using the previous night's lamb sauce.
Lamb firfir is the post-celebration morning dish — made from the previous night's lamb wat, it signals that the household has been generous enough to have lamb to spare. It is the breakfast of the day after a wedding or religious celebration in Ethiopia.
Ingredients
Equipment: Wide pan
- 3 pieces day-old injera — torn
- 1 cup lamb wat sauce (ETH025 or similar)
- 2 tbsp kibbeh
- 1 onion — diced
- 1 tsp berbere
- 1 jalapeño
- Salt
Method
- See ETH032 — substitute lamb wat sauce for beef Key Wat sauce.
Chef Tips
- Lamb firfir is richer and more fragrant than beef firfir — the lamb fat in the sauce adds depth.
Common Mistakes to Avoid
- Same as ETH032.
The Science
See ETH032 for firfir cooking science. Lamb wat sauce has a higher fat content than beef wat — this fat is absorbed by the injera more readily, producing a richer, more unctuous firfir.
Nutrition (per serving)
Health Benefits
- Complete meal from leftovers.
- Lamb protein and B12.
Cultural Note
Lamb firfir is the morning that proves the previous evening was truly special — the leftover lamb sauce becoming a breakfast dish of even greater character than the wat it came from.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Not applicable.
Serve with: Ayib (ETH096), With a soft-boiled egg for breakfast