Berbere Lamb Stew
A twist on traditional Japanese stews, this Berbere Lamb Stew brings a bold and aromatic flavor profile reminiscent of Ethiopian cuisine. Perfect for a hearty dinner.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 2-inch pieces
- ●2 medium Onion, sliced
- ●4 medium Carrots, peeled and sliced
- ●3 large Potatoes, peeled and cubed
- ●2 tablespoons Berbere spice
- ●2 tablespoons Zesty Japanese soy sauce
- ●1 tablespoon Brown sugar
- ●1 cup Sake
- ●2 cups Water
- ●2 tablespoons Sesame oil
Instructions
- 1
Heat the sesame oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces on all sides, about 5 minutes. Remove from the pot and set aside.
- 3
Add more oil if necessary, then sauté the onions and carrots until they start to soften, about 5 minutes.
- 4
Add the potatoes, Berbere spice, soy sauce, and brown sugar. Cook for 1 minute.
- 5
Add the sake and water, scraping up any browned bits from the bottom of the pot.
- 6
Return the lamb to the pot and bring to a boil.
- 7
Cover the pot and transfer to the oven.
- 8
Braise for 2 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with sesame seeds and chopped scallions if desired.