Ethiopian Spiced Lamb Stew

By BearForce

Ingredients

• 2 Tbsp. red wine
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. berbere
• 1 tsp. smoked paprika
• 1 tsp. Dijon mustard
• 3 1/2 lbs. trimmed boneless leg of lamb cut into 1-inch squares
• Kosher salt and freshly ground pepper
• 1/4 cup olive oil
• 2 red onions, halved and thinly sliced
• 6 garlic cloves, minced
• 2 tsp. finely chopped rosemary
• 2 tsp. finely chopped thyme
• 2 plum tomatoes, diced
• 1 yellow bell pepper, diced
• 1 large shallot, thinly sliced.

Preparation

Step 1

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

2. Season the lamb with salt and pepper. In a large casserole, heat the olive oil. Add half ot the lamb to the casserole and cook over moderately high heat, turning until browned all over. Transfer the lamb to a bowl. Repeat with the remaining lamb.

3. Add the onions, garlic, rosemary, thyme and pinch of salt and pepper and cook over moderate heat, stirring occasionally until the onions have softened.

4. 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 the lamb is just cooked through. Season with salt and pepper and serve.