Indiannon-vegetarianvia groq
Hearty Lamb Stew with Ethiopian Twist
A rich and flavorful Indian-inspired stew made with lamb and traditional Ethiopian spices.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 1-inch piecesBone-in lamb shoulder works best for this recipe.
- ●2 medium OnionChopped onion adds depth to the stew
- ●3 cloves GarlicMinced garlic enhances the Indian flavor
- ●2 inches GingerGrated ginger adds a warm, aromatic flavor
- ●1 cup Tomato pureeCanned tomato puree adds a rich, intense flavor
- ●1/2 cup Red wineA dry red wine enhances the overall flavor
- ●2 tablespoons Ethiopian berbere spice blendThis spice blend gives the stew its unique Ethiopian flavor
- ●1 teaspoon Garam masalaGround garam masala adds warmth and depth to the stew
- ●1 teaspoon CuminGround cumin adds a warm, earthy flavor
- ●1 teaspoon SaltSalt enhances the overall flavor
- ●1/2 teaspoon Black pepperFreshly ground black pepper adds a sharp, peppery flavor
- ●2 tablespoons Olive oilUsed for browning the lamb and sautéing the aromatics
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Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 3
Add the chopped onion and cook until it starts to caramelize, about 5 minutes.
- 4
Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
- 5
Add the tomato puree, red wine, berbere spice blend, garam masala, cumin, salt, and black pepper.
- 6
Stir to combine and bring the mixture to a simmer.
- 7
Reduce the heat to low and cook, covered, for 2 hours, or until the lamb is tender.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve hot, garnished with chopped fresh cilantro, if desired.