Ethopian Spiced Lamb Stew
Unlimited access. Half the price.
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.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.