Slow-Simmered Berbere Lamb Stew with Injera-Inspired Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A richly spiced Ethiopian lamb stew slow-cooked in a fragrant berbere sauce, served with a soft, spongy flatbread inspired by traditional injera. This african-inspired lamb ready in about 280 minutes pairs lamb shoulder, cut into 1-inch cubes, berbere spice blend, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 lb lamb shoulder, cut into 1-inch cubes
• 3 tbsp berbere spice blend
• 1 large (about 200g) yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 2 cups water
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
• 1.5 tsp salt
• 1 cup teff flour
• 1 cup all-purpose flour
• 1.5 cups warm water for batter
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tbsp vegetable oil for flatbread pan

Instructions

1. Step 1: In a large heavy pot, melt 3 tbsp niter kibbeh or unsalted butter over medium heat. Add 1 large chopped yellow onion, sauté for 6-7 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring for 2 minutes to deepen flavors.
3. Step 3: Add 1.5 lb lamb shoulder cubes and 1.5 tsp salt, tossing to coat the meat evenly with the spice mixture. Sear lamb for 5 minutes until browned on all sides.
4. Step 4: Pour in 2 cups water, bring to a boil, then reduce to low heat. Cover and simmer gently for 2 hours, stirring occasionally until lamb is tender and sauce thickens.
5. Step 5: Meanwhile, prepare injera-inspired flatbread: dissolve 1 tsp active dry yeast and 1 tsp sugar in 1.5 cups warm water, let sit for 10 minutes until frothy.
6. Step 6: In a bowl, combine 1 cup teff flour and 1 cup all-purpose flour. Gradually whisk in the yeast mixture until smooth. Cover and let batter rest in a warm spot for 2 hours until bubbly.
7. Step 7: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour 1/4 cup batter into skillet, swirling to form a thin circle. Cover and cook for 2-3 minutes until holes form on the surface and edges lift.
8. Step 8: Remove flatbread carefully and repeat with remaining batter. Serve the lamb stew hot with the flatbread for dipping and savoring the spicy, tender meat.