Ethiopian Lamb Wot
A traditional Ethiopian stew made with tender lamb in a spicy wot sauce, served over injera bread.
Ingredients
- ●1 1/2 pounds Lamb shoulder
- ●1 medium Onion
- ●4 cloves Garlic
- ●2 inches Ginger
- ●2 tablespoons Berbere spice
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Smoked paprika
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 tablespoons Ethiopian wot sauce
- ●1-2 teaspoons Hot sauce (optional)
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
- 2
Reduce the heat to medium and sauté the onion until softened, about 5 minutes.
- 3
Add the garlic and ginger to the pot and cook for 1 minute.
- 4
Add the berbere spice, cumin, coriander, smoked paprika, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly.
- 5
Add the wot sauce to the pot and stir to combine. Bring the mixture to a simmer.
- 6
Return the lamb to the pot and add enough water to cover the meat. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the lamb is tender, about 1 1/2 hours.
- 7
Shred the lamb with two forks and return it to the pot. Simmer the wot for an additional 10-15 minutes.
- 8
Taste and adjust the seasoning as needed. Serve the wot hot, garnished with chopped fresh cilantro or scallions, if desired.
- 9
If desired, add hot sauce to taste.