Step 1

Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.

Step 2

Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.

Step 3

Place the onion mixture in the slow cooker along with all remaining ingredients.

Step 4

Cook on low for 6 hours.

Step 5

Gently stir in the lemon juice, brown sugar, and salt (if needed).

Step 6

Serve with flatbread and yogurt.

Step 7

Follow steps 1-2 (above) and place cooled onion mixture into a gallon freezer bag with all remaining ingredients except for the stock.

Step 8

Remove as much air as possible and freeze for up to 3 months.

Step 9

Thaw completely, then place in a 5 quart slow cooker with the stock and cook as directed above.