It was delicious! But I had to increase the cooking time to almost two hours. I did use cubed boneless leg of lamb but using the recommended cooking time was not long enough to make it tender. So I cooked it on top of the stove, on low heat, for another hour. As the sauce as becoming too thick I had to add beef broth. The result was fantastic! Great flavour. But next time I would use less berbere as I thought it was too spicy for my taste. I served it with a side dish of Ethiopian cabbage (made with carrots and potatoes) and naan bread.