Ethiopianmeatvia groq
Ethiopian Lamb Stew
A hearty and flavorful stew originating from Ethiopia, made with tender lamb and a blend of spices.
⏱170 min🍽6 servings📊medium
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Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch cubes
- ●1 teaspoon intense red pepper flakes
- ●2 tablespoons molten chili oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 inches gingergrated
- ●2 tablespoons Ethiopian stew spice blend
- ●2 tablespoons tomato paste
- ●2 cups beef broth
- ●1 cup chicken broth
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown lamb in batches, about 5 minutes per batch.
- 3
Remove lamb from pot and set aside.
- 4
Reduce heat to medium and cook onion until softened, about 5 minutes.
- 5
Add garlic, ginger, and red pepper flakes; cook for 1 minute.
- 6
Stir in stew spice blend and cook for 1 minute.
- 7
Add tomato paste and cook for 1 minute.
- 8
Add beef broth and chicken broth; stir to combine.
- 9
Return lamb to pot and bring to a boil.
- 10
Cover and transfer to oven; cook at 300°F for 2 1/2 hours.
- 11
Let stew rest for 10 minutes before serving.