Ethopian Spiced Lamb Stew
Ethiopian food is becoming hugely popular. We love this favourite Ethiopian home-cooked stew. Made with tender, boneless shoulder of lamb, this quick-cooking stew freezes and reheats perfectly.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
2 tablespoons red wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon berbere spice
1 teaspoon smoked paprika
1 teaspoon Dijon mustard
1.6kg (3 1/2lbs) boneless shoulder of lamb, cut into 2.5cm (1 inch) cubes
flaky sea salt
freshly ground black pepper
50ml (2fl oz) extra virgin olive oil
2 onions, halved and thinly sliced
6 garlic cloves, crushed
2 teaspoons, rosemary finely chopped
2 teaspoons chopped thyme leaves
1/2 tin tomatoes (200g/7oz), diced
1 yellow pepper, cut into 1cm (1/2 inch) dice
1 large shallot, thinly sliced
Method
Whisk the wine with the lemon juice, berbere, paprika and mustard in a small bowl.
Season the lamb with flaky sea salt and freshly ground black pepper. Heat the olive oil in a pan. Add the lamb in batches over a medium heat until browned all over. Using a slotted spoon, transfer the lamb to a casserole. Repeat with the remaining lamb.
Add the chopped onions, garlic, rosemary and thyme. Season with salt and freshly ground black pepper. Bring to the boil and cook over a gentle heat, stirring occasionally, until the onions have softened, about 8 minutes.
Add the lamb and any accumulated juices to the casserole along with the wine mixture, diced tomatoes, pepper, and shallot. Cook over a medium heat, stirring, until the pepper and tomatoes have softened and the lamb is just cooked through, about 30-40 minutes. Taste and correct the seasoning.
Serve with Injera or another flatbread, pitta, or naan. Alternatively, serve with rice or potatoes.
