Ethiopian Spiced Lamb Stew

FOOD AND WINE(1)
Nilton Teixeira: "It was delicious! But I had to increase the cooki…" Read More
16Ingredients
45Minutes
710Calories

Ingredients

US|METRIC
  • 2 tablespoons red wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Berbere (see Note)
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • 3 1/2 pounds leg of lamb (trimmed boneless, see Note, cut into 1-inch cubes)
  • kosher salt
  • freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 red onions (halved and thinly sliced)
  • 6 garlic cloves (minced)
  • 2 teaspoons rosemary (finely chopped)
  • 2 teaspoons thyme (finely chopped)
  • 2 plum tomatoes (cut into 3/4-inch dice)
  • 1 yellow bell pepper (cut into 1/2-inch dice)
  • 1 shallot (large, thinly sliced)
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    NutritionView More

    710Calories
    Sodium19% DV450mg
    Fat52% DV34g
    Protein169% DV86g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories710Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol255mg85%
    Sodium450mg19%
    Potassium1540mg44%
    Protein86g169%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A20%
    Vitamin C120%
    Calcium8%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Nilton Teixeira 3 years ago
    It was delicious! But I had to increase the cooking time to almost two hours. I did use cubed boneless leg of lamb but using the recommended cooking time was not long enough to make it tender. So I cooked it on top of the stove, on low heat, for another hour. As the sauce as becoming too thick I had to add beef broth. The result was fantastic! Great flavour. But next time I would use less berbere as I thought it was too spicy for my taste. I served it with a side dish of Ethiopian cabbage (made with carrots and potatoes) and naan bread.

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