Coffee-Infused Ethiopian Spiced Lamb Stew
Tender lamb chunks slow-cooked with Ethiopian spices and a bold infusion of freshly brewed coffee for a unique, earthy stew. This african-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 cups yellow onion, chopped
- 4 garlic cloves, minced
- 2 tbsp berbere spice mix
- 1 tsp ground cardamom
- 1 cup freshly brewed strong coffee
- 2 cups beef broth
- 1 tbsp tomato paste
- to taste salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes. Remove lamb and set aside.
- Step 2: Add 2 cups chopped yellow onion to the same pot and sauté for 8 minutes until softened and golden.
- Step 3: Stir in 4 minced garlic cloves, 2 tbsp berbere spice mix, and 1 tsp ground cardamom; cook for 2 minutes until spices are fragrant.
- Step 4: Return the lamb to the pot, add 1 tbsp tomato paste, 1 cup freshly brewed strong coffee, and 2 cups beef broth. Stir to combine.
- Step 5: Bring the stew to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours until lamb is tender and sauce thickens.
- Step 6: Season with salt to taste and 1 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley before serving.
- Step 7: Serve warm with injera or steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coffee-Infused Ethiopian Spiced Lamb Stew take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coffee-Infused Ethiopian Spiced Lamb Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Coffee-Infused Ethiopian Spiced Lamb Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coffee-Infused Ethiopian Spiced Lamb Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coffee-Infused Ethiopian Spiced Lamb Stew?
African lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
