Name: Ethiopian Spiced Lamb Stew
Yield: 8
Ingredients: 2 tbsp. red wine -; 1 tbsp. lemon juice -; 1 tbsp. berbere -; 1 tsp. smoked paprika -; 1 tsp. Dijon mustard -; 3 1/2 lb. boneless leg of lamb -; Kosher salt -; Freshly ground pepper -; 1/4 c. extra-virgin olive oil -; 2 red onions -; 6 clove garlic -; 2 tsp. rosemary -; 2 tsp. thyme -; 2 plum tomatoes -; 1 yellow bell pepper -; 1 large shallot -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Ethiopian Spiced Lamb Stew

1. 2 tbsp. red wine -

2. 1 tbsp. lemon juice -

3. 1 tbsp. berbere -

4. 1 tsp. smoked paprika -

5. 1 tsp. Dijon mustard -

6. 3 1/2 lb. boneless leg of lamb -

7. Kosher salt -

8. Freshly ground pepper -

9. 1/4 c. extra-virgin olive oil -

10. 2 red onions -

11. 6 clove garlic -

12. 2 tsp. rosemary -

13. 2 tsp. thyme -

14. 2 plum tomatoes -

15. 1 yellow bell pepper -

16. 1 large shallot -

How to cook deliciously - Ethiopian Spiced Lamb Stew

1. Stage

In a small bowl, whisk the wine with the lemon juice, berbere, paprika, and mustard.

2. Stage

Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb 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.

3. Stage

Add the onions, garlic, rosemary, thyme, and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.

4. Stage

Add the lamb and any accumulated juices to the casserole along with the wine 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. Season with salt and pepper and serve.