Slow-Cooked Lamb Stew with Niter Kibbeh and Berbere

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Rich lamb stew infused with Ethiopian spiced clarified butter and berbere, slow-cooked to tender perfection with aromatic vegetables. This Ethiopian-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, niter kibbeh (spiced clarified butter), 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 (900 g), cut into 1 1/2-inch cubes lamb shoulder
• 3 tbsp niter kibbeh (spiced clarified butter)
• 2 large, diced yellow onion
• 4, minced garlic cloves
• 1 inch, minced ginger root
• 3 tbsp berbere spice mix
• 3 medium, peeled and chopped carrots
• 3 tbsp tomato paste
• 3 cups beef or lamb broth
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp niter kibbeh in a heavy-bottomed pot over medium heat until shimmering. Add 2 large diced yellow onions and sauté for 8-10 minutes until softened and golden.
2. Step 2: Add 4 minced garlic cloves and 1 inch minced ginger root, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 3 minutes until the mixture darkens and thickens.
4. Step 4: Add 2 lbs cubed lamb shoulder to the pot and brown on all sides for about 8 minutes, stirring occasionally.
5. Step 5: Add 3 chopped carrots and pour in 3 cups beef or lamb broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until lamb is tender and stew is thick.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, stir well, and serve hot with injera or steamed rice.