Slow-Cooked Berbere Spiced Lamb Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A rich and aromatic lamb stew infused with traditional Ethiopian berbere spices, simmered slowly until tender and flavorful. This Ethiopian-inspired lamb recipe, ready in about 120 minutes, pairs lamb shoulder, berbere spice mix, yellow onion 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp berbere spice mix
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 3 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper
• 3 medium, sliced into 1/2-inch rounds carrots
• 2 medium, peeled and cubed potatoes
• 2 tbsp, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent and golden. Stir in 4 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 3 tbsp tomato paste and 3 tbsp berbere spice mix to the onion mixture, stirring constantly for 2 minutes until the spices release their aroma.
4. Step 4: Return the browned lamb to the pot, pour in 3 cups beef broth, and season with 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Step 5: After 1 hour, add 3 sliced carrots and 2 cubed potatoes, cover again, and continue simmering for 30-40 minutes until the lamb is fork-tender and the vegetables are cooked through.
6. Step 6: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh cilantro over the stew before serving.