Slow-Simmered Ethiopian Spiced Lamb Stew
A rich and fragrant lamb stew slow-cooked with traditional Ethiopian spices and aromatic vegetables, perfect for a hearty meal. This african-inspired lamb ready in about 135 minutes pairs pounds lamb shoulder, cubed, medium red onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds lamb shoulder, cubed
- 2 medium red onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger root, grated
- 2 tbsp berbere spice blend
- 3 tbsp tomato paste
- 3 tbsp vegetable oil
- 3 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds cubed lamb shoulder and brown on all sides for about 6-8 minutes until richly caramelized. Remove lamb and set aside.
- Step 2: In the same pot, add 2 medium finely chopped red onions and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp berbere spice blend and 3 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and develop a deep aroma.
- Step 4: Return the browned lamb to the pot and pour in 3 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper, bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until lamb is tender.
- Step 5: Adjust seasoning if needed, sprinkle 2 tbsp chopped fresh cilantro over the stew before serving to add brightness and freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Ethiopian Spiced Lamb Stew 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 Ethiopian Spiced Lamb Stew?
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 pounds lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Ethiopian Spiced Lamb Stew?
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 Ethiopian Spiced Lamb Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ethiopian Spiced Lamb Stew?
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.
