Slow-Cooked Lamb Stew with Ethiopian Spices and Tomatoes
Tender lamb pieces slowly simmered with traditional Ethiopian spices, tomatoes, and onions to create a hearty and aromatic stew. This Ethiopian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 chunks lamb shoulder
- 2 tbsp berbere spice blend
- 2 medium, chopped yellow onion
- 5, minced garlic cloves
- 3 tbsp tomato paste
- 28 oz can diced tomatoes
- 3 tbsp vegetable oil
- 2 cups water
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp chopped fresh rosemary
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large heavy-bottomed pot, heat 3 tbsp vegetable oil over medium heat. Add 2 medium chopped yellow onions and sauté for 10 minutes until golden and caramelized.
- Step 2: Stir in 5 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 2 minutes until spices are fragrant and well combined.
- Step 3: Add 2 lbs lamb shoulder chunks to the pot and brown on all sides for 8 minutes.
- Step 4: Mix in 3 tbsp tomato paste, stirring to coat the lamb. Add 28 oz canned diced tomatoes and 2 cups water. Season with 1.5 tsp salt, 1 tsp black pepper, and 1 tsp chopped fresh rosemary.
- Step 5: Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 hours, stirring occasionally, until lamb is tender and the sauce has thickened.
- Step 6: Adjust seasoning to taste and serve warm with injera or steamed rice.
Frequently asked questions
How long does Slow-Cooked Lamb Stew with Ethiopian Spices and Tomatoes take to make?
Total time is about 150 minutes (20 min prep + 130 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 Lamb Stew with Ethiopian Spices and Tomatoes?
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 from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Stew with Ethiopian Spices and Tomatoes?
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 Lamb Stew with Ethiopian Spices and Tomatoes 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 Slow-Cooked Lamb Stew with Ethiopian Spices and Tomatoes?
Ethiopian 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.
