The portion is a leg and thigh, and spicing features caramelized onion, red pepper, and some ginger. The lamb is lean and cut into small cubes, making it one of the easier stews to handle with the injera. I should say that Sagla has really excellent injera. On one visit it was brownish, and may have been made with teff, the highland Ethiopian grain that is preferable for this bread. Three more times the injera was made with wheat flour, but nicely soured, bubbly and yet tough enough for the task.
Service is rudimentary but pleasant and helpful.
Food comes on a large tray of injera, and groups are asked if they want to be served separately or together. Together, which means a larger tray with many different mounds, is the traditional service. So far the customers have been a mix of curious gringos and Eritrean men, who evidently don t cook for themselves. Maybe he s hard on restaurants because he eats better at home.