Slow-Simmered Berbere Lamb Stew with Injera

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb chunks simmered in a fragrant berbere spice sauce, served traditionally with Ethiopian injera bread. This african-inspired lamb ready in about 135 minutes pairs tablespoons berbere spice mix, garlic cloves, minced, tablespoon ginger root, minced 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.

Prep: 15 min Cook: 120 min Serves 6 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons of niter kibbeh in a large heavy-bottomed pot over medium heat until melted and shimmering. Add 1 large finely chopped yellow onion and sauté for 6-8 minutes until softened and translucent.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon minced ginger root, cooking for 1 minute until fragrant but not browned.
  3. Step 3: Add 2 pounds of lamb shoulder cubes and brown on all sides for 6-7 minutes, stirring occasionally.
  4. Step 4: Mix in 3 tablespoons of berbere spice mix and 2 tablespoons of tomato paste, stirring for 2 minutes so the spices bloom.
  5. Step 5: Pour in 2 cups of water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then bring to a gentle simmer.
  6. Step 6: Cover the pot partially and reduce heat to low. Let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
  7. Step 7: Serve hot with injera bread torn into pieces to scoop the stew.

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Frequently asked questions

How long does Slow-Simmered Berbere Lamb Stew with Injera take to make?

Total time is about 135 minutes (15 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-Simmered Berbere Lamb Stew with Injera?

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 tablespoons berbere spice mix from drying out.

Can I substitute ingredients in Slow-Simmered Berbere Lamb Stew with Injera?

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-Simmered Berbere Lamb Stew with Injera 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-Simmered Berbere Lamb Stew with Injera?

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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