We had leftover yellow split peas from dinner a few nights ago, so N made another lamb dish from Ethiopia. This stew would normally use slow-cooked leg of lamb, but in the interest of time she used ground lamb and just kept the spice profile.
One thing N has noticed is that the two recipes she's made from this book use a lot of onions, but they aren't caramelized--they're finally chopped and allowed to melt into the dish. This means there hasn't been a fond, with a corresponding lack of "fond" flavor. Perhaps that's part of the Ethiopian cooking style?