Slow-Simmered Berbere Lamb Stew with Injera

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chunks simmered in a fragrant berbere spice sauce, served traditionally with Ethiopian injera bread. This Ethiopian-inspired lamb recipe, ready in about 135 minutes, pairs lamb shoulder, cut into 1-inch cubes, berbere spice mix, yellow onion, finely chopped 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 Ethiopian cuisine 480 cal/serving

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Ingredients

2 pounds lamb shoulder, cut into 1-inch cubes
3 tablespoons berbere spice mix
1 large (about 1 cup) yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon ginger root, minced
2 tablespoons tomato paste
2 cups water
3 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
1 teaspoon salt
1/2 teaspoon black pepper
for serving injera bread

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Instructions

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.
Step 2: Stir in 4 minced garlic cloves and 1 tablespoon minced ginger root, cooking for 1 minute until fragrant but not browned.
Step 3: Add 2 pounds of lamb shoulder cubes and brown on all sides for 6-7 minutes, stirring occasionally.
Step 4: Mix in 3 tablespoons of berbere spice mix and 2 tablespoons of tomato paste, stirring for 2 minutes so the spices bloom.
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.
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.
Step 7: Serve hot with injera bread torn into pieces to scoop the stew.