Lamb Wot au Poivre
A spicy lamb and pepper stew inspired by Ethiopian cuisine, with a French twist.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●1 teaspoon Smoked paprika
- ●2 Hot pepperssuch as habaneros or Scotch bonnets
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 tablespoons Ethiopian berbere spice
- ●1 teaspoon Black pepper
- ●1/2 teaspoon Salt
- ●1 cup Red wine
- ●2 cups Chicken broth
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the hot peppers and cook for an additional 2 minutes.
- 6
Add the smoked paprika, berbere spice, black pepper, and salt. Cook for 1 minute.
- 7
Add the red wine and chicken broth to the pot, scraping up any browned bits from the bottom.
- 8
Return the lamb to the pot and bring the stew to a boil.
- 9
Transfer the pot to the oven and cook at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 10
Serve the stew hot, garnished with fresh herbs if desired.