Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp berbere spice blend
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 cups beef or lamb broth
- 1 cup canned diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp butter
- Salt and pepper to taste
- Injera bread for serving
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, toss the lamb cubes with the berbere spice blend until evenly coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute.
4. Return the lamb to the pot and add the beef or lamb broth, canned diced tomatoes, and tomato paste. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1-2 hours, or until the lamb is tender and the sauce has thickened.
6. Stir in the butter and season with salt and pepper to taste.
7. Serve the Ethiopian lamb stew with injera bread.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 460
Fat: 27g
Carbohydrates: 14g
Protein: 38g
Sodium: 820mg
Sugar: 5g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- Chicken broth can be substituted for beef or lamb broth.
- Fresh diced tomatoes can be substituted for canned diced tomatoes.
Variations:
- Add chopped carrots, potatoes, or sweet potatoes to the stew for additional vegetables.
- Use different spice blends, such as ras el hanout or garam masala, for a different flavor profile.
- Add a dollop of plain yogurt or sour cream on top of the stew for a creamy finish.
Tips and tricks:
- Browning the lamb before simmering the stew adds depth of flavor.
- If the stew is too thick, add more broth or water to thin it out.
- Berbere spice blend can be found at specialty spice stores or online.
Storage instructions:
Store leftover Ethiopian lamb stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until warmed through.
Presentation ideas:
Serve the Ethiopian lamb stew in a large bowl with injera bread on the side.
Garnishes:
Garnish the stew with chopped fresh cilantro or parsley.
Pairings:
Pair the Ethiopian lamb stew with a crisp salad or steamed vegetables.
Suggested side dishes:
Injera bread, rice, or naan bread.
Troubleshooting advice:
If the stew is too spicy, add a dollop of plain yogurt or sour cream to tame the heat.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ethiopian cuisine is known for its bold flavors and use of spices. Berbere is a spice blend commonly used in Ethiopian cooking, and injera bread is a staple in Ethiopian cuisine.
Flavor profiles:
The Ethiopian lamb stew is spicy and flavorful, with a complex blend of spices and tender chunks of lamb.
Serving suggestions:
Serve the Ethiopian lamb stew family-style in a large bowl with injera bread on the side.
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Region: Ethiopian