Smoky Ethiopian Lamb Stew
A hearty and flavorful stew from Ethiopia, featuring tender lamb and a rich, smoky spice blend.
Ingredients
- ●1 1/2 pounds Lamb shouldertrimmed of excess fat
- ●1 large Onionchopped
- ●2 inches Gingergrated
- ●3 cloves Garlicminced
- ●2 tablespoons Smoky spice blendstore-bought or homemade
- ●1 tablespoon Gamey berbere spicestore-bought or homemade
- ●2 tablespoons Tomato pasteoptional
- ●1 cup Red wineoptional
- ●2 cups Water
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove lamb from pot and set aside.
- 4
Reduce heat to medium and add onion, ginger, and garlic.
- 5
Cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
- 6
Stir in smoky spice blend and gamey berbere spice.
- 7
Cook for 1 minute.
- 8
Add tomato paste (if using) and cook for 1 minute.
- 9
Add red wine (if using) and cook until reduced by half, about 2 minutes.
- 10
Add water and browned lamb back to pot.
- 11
Bring to a boil, then cover and transfer to oven.
- 12
Bake at 300°F for 2 1/2 hours, or until lamb is tender.
- 13
Season with salt and black pepper to taste.
- 14
Serve hot.