Slow-Cooked Berbere-Spiced Lamb Stew with Injera Bread
A hearty Ethiopian stew made with tender lamb simmered in a rich berbere spice blend, served traditionally with soft injera flatbread. This african-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, berbere spice mix, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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, cubed
- 3 tbsp berbere spice mix
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 3 cups water
- 3 tbsp niter kibbeh (Ethiopian spiced butter)
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
- 4 pieces injera bread
Instructions
- Step 1: Heat 3 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and fragrant, about 2 minutes.
- Step 2: Add 1 large diced yellow onion and sauté for 5-6 minutes until softened and translucent.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until aromatic.
- Step 4: Add 2 lbs cubed lamb shoulder and brown on all sides over medium-high heat for 8-10 minutes.
- Step 5: Mix in 3 tbsp berbere spice and 2 tbsp tomato paste, stirring to coat the lamb and onions evenly, cooking for 2 minutes until the spices are fragrant.
- Step 6: Pour in 3 cups water and 1 tsp salt; bring to a simmer, then reduce heat to low and cover the pot.
- Step 7: Let the stew cook gently for 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
- Step 8: Just before serving, sprinkle 2 tbsp chopped fresh cilantro over the stew.
- Step 9: Serve hot with 4 pieces of injera bread to scoop and enjoy the rich flavors.
Frequently asked questions
How long does Slow-Cooked Berbere-Spiced Lamb Stew with Injera Bread 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 Slow-Cooked Berbere-Spiced Lamb Stew with Injera Bread?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Berbere-Spiced Lamb Stew with Injera Bread?
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 Slow-Cooked Berbere-Spiced Lamb Stew with Injera Bread for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Cooked Berbere-Spiced Lamb Stew with Injera Bread?
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.
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