Italian Lamb Stew with Berbere
A hearty Italian lamb stew featuring the bold flavors of berbere spice and the comfort of a rich, herbal broth.
Ingredients
- ●1.5 pounds Lamb Shouldercut into 1-inch cubes
- ●2 tablespoons Berbere Spice
- ●2 tablespoons Olive Oil
- ●1 large Onionchopped
- ●2 medium Carrotspeeled and chopped
- ●1 cup Red Wine
- ●2 tablespoons Tomato Paste
- ●4 cups Chicken Broth
- ●1/4 cup Fresh Parsleychopped
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb cubes and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the chopped carrots and cook for an additional 2 minutes.
- 6
Add the berbere spice and cook for 1 minute.
- 7
Add the red wine and cook until reduced by half, about 5 minutes.
- 8
Add the tomato paste and cook for 1 minute.
- 9
Add the chicken broth and bring to a boil.
- 10
Return the lamb to the pot and reduce heat to low.
- 11
Simmer, covered, until the lamb is tender, about 1 1/2 hours.
- 12
Season with salt and pepper to taste.
- 13
Stir in chopped parsley and serve hot.