Ethiopian Berbere Lamb Stew
We made this tasty stew last weekend and were thrilled with the results. Just the right amount of spice, which complemented the savory and fork-tender lamb. Perfect for warming up on a chilly Fall evening!
- 2 tbsp dry red wine
- 1 tbsp fresh lemon juice
- 1 tbsp SKORDO Berbere Seasoning
- 1 tsp smoked, medium paprika
- 1 tsp Dijon mustard
- 3 lb boneless leg of lamb, cut into 1” pieces
- Kosher salt
- Freshly ground black pepper
- ¼ cup good quality olive oil
- 2 red onions, thinly sliced
- 6 garlic cloves, minced
- 2 tsp fresh rosemary, stemmed and chopped
- 2 tsp fresh thyme, stemmed and chopped
- 2 plum tomatoes, diced
- 1 yellow bell pepper, diced
- 1 large shallot, diced
- In a small bowl, whisk the wine with the lemon juice, Berbere seasoning, smoked paprika, and mustard.
- Season the lamb with salt and pepper. In a large skillet, heat the olive oil until shimmering. Add half the lamb pieces to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.
- Add the garlic, onions, rosemary, thyme, and a ½ tsp each of salt and pepper to the casserole. Cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.
- Add the lamb and any accumulated juices to the casserole along with the wine/seasoning mixture, tomatoes, bell pepper, and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Reduce heat and simmer, partially covered, for another 20 minutes. Season with salt and pepper to taste and serve.
Serve with rice pilaf or couscous.
Inspired by Delish.com