Ethiopianmeatvia groq
Ethiopian Lamb Stew
A flavorful and spicy stew originating from Ethiopia, made with tender lamb and a blend of aromatic spices.
⏱150 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg Lamb shouldercut into 2-inch pieces
- ●2 tbsp Berbere spicestore-bought or homemade
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 tbsp Tomato pasteoptional
- ●2 tbsp Zesty lemon juicefreshly squeezed
- ●1.5 cups Wateror more as needed
- ●2 tbsp Olive oilfor cooking
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches, about 5 minutes per batch.
- 3
Remove the lamb from the pot and set aside.
- 4
Reduce heat to medium and cook the onion until softened, about 5 minutes.
- 5
Add garlic and cook for another minute.
- 6
Stir in berbere spice and cook for 1 minute.
- 7
Add tomato paste (if using) and cook for 1 minute.
- 8
Add the browned lamb, water, and lemon juice.
- 9
Bring the mixture to a boil, then cover the pot and transfer to the oven.
- 10
Bake at 300°F (150°C) for 2 hours or until the lamb is tender.
- 11
Season with salt and serve hot over injera or rice.