Ethiopian Spiced Lamb Stew Recipe

Name: Ethiopian Spiced Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon berbere, see Note; 1 teaspoon smoked paprika; 1 teaspoon Dijon mustard; 3 1/2 pounds boneless leg of lamb, cut into 1-inch cubes (see Note); Kosher salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 red onions, halved and thinly sliced; 6 cloves garlic, minced; 2 teaspoons rosemary, finely chopped; 2 teaspoons thyme, finely chopped; 2 plum tomatoes, cut into 3/4-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 1 (large) shallot, thinly sliced

Servings: persons

2 tablespoons red wine
1 tablespoon lemon juice, freshly squeezed
1 tablespoon berbere, see Note
1 teaspoon smoked paprika
1 teaspoon Dijon mustard
3 1/2 pounds boneless leg of lamb, cut into 1-inch cubes (see Note)
Kosher salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 red onions, halved and thinly sliced
6 cloves garlic, minced
2 teaspoons rosemary, finely chopped
2 teaspoons thyme, finely chopped
2 plum tomatoes, cut into 3/4-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1 (large) shallot, thinly sliced

1
In a small bowl, whisk the wine with the lemon juice,
2
, paprika and mustard.
3
Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.
4
Add the onions, garlic, rosemary, thyme and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.
5
Add the lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Season with salt and pepper and serve.

1354

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons red wine, 1 tablespoon lemon juice, freshly squeezed, 1 tablespoon berbere, see Note, 1 teaspoon smoked paprika, and more.

Yes, Ethiopian Spiced Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Spiced Lamb Stew

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