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Berbere spiced Ethiopian lamb stew served with injera bread

Berbere Spiced Ethiopian Lamb Stew

Berbere Spiced Lamb Stew is one of the most popular dishes in Ethiopian cuisine, known for its rich spices and slow-cooked lamb. The dish is named after the 'berbere' spice blend, which is a staple ingredient of the cuisine. The roots of Ethiopian gastronomy lie in communal dining, where families and friends eat from a large bowl. The authentic serving is with injera bread, which absorbs the stew's sauce and is a perfect accompaniment to the dish. This dish is not only delicious, but also offers a special journey into Ethiopian culture.

Prep Time 20 min
Preparation 2 hr
Total 2 hr 20 min
680 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Lamb (shoulder or leg)
⭕ 2 Onions
⭕ 4 cloves Garlic
⭕ 20 g Ginger
⭕ 2 tbsp Berbere spice mix
⭕ 100 g Tomato paste
⭕ 400 g Canned diced tomatoes
⭕ 300 ml Beef broth
⭕ 30 ml Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 10 g Fresh coriander
⭕ 4 Injera bread (for serving)

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    Preparation Steps

    1

    Cut the lamb into large cubes, season with salt and pepper. Set aside to rest while you prepare the other ingredients.

    2

    In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the diced onion until translucent.

    3

    Add the minced garlic, grated ginger, and berbere spice mix. Cook for 1-2 minutes, until fragrant.

    4

    Stir in the tomato paste, canned diced tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer.

    5

    Add the lamb, cover, and simmer on low heat for 1.5-2 hours, or until the lamb is very tender and the flavors have melded. Stir occasionally.

    6

    Serve the stew with injera bread, garnished with freshly chopped coriander.