Lamb Stew with Berbere Spices (Ethiopian)
A hearty and flavorful lamb stew made with berbere spices and a blend of herbs. Perfect for a cold winter's night.
Ingredients
- ●1.5 pounds lamb shoulder
- ●2 tablespoons berbere spice mix
- ●1 medium onion
- ●2 inches ginger
- ●3 cloves garlic
- ●2 tablespoons tomato paste
- ●2 cups chicken broth
- ●1 cup water
- ●a sprig herbs (such as thyme, rosemary)
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb shoulder until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- 3
Add more oil to the pot if necessary, then sauté the onion, ginger, and garlic until the onion is translucent.
- 4
Add the berbere spice mix and cook for 1 minute, stirring constantly.
- 5
Add the tomato paste and cook for another minute, stirring constantly.
- 6
Add the chicken broth, water, and browned lamb shoulder to the pot.
- 7
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 2 hours, or until the lamb is tender.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh herbs.