Stewed Berbere-Spiced Lamb with Injera Crumble
Tender lamb slow-cooked in a fragrant berbere-spiced tomato sauce, served with toasted crumbled injera for a textural contrast. This african-inspired lamb ready in about 125 minutes pairs lamb shoulder, cubed, berbere spice mix, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 lb lamb shoulder, cubed
- 2 tbsp berbere spice mix
- 3 tbsp tomato paste
- 1 medium (150 g) yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 pieces injera flatbread
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 2 minutes until the mixture darkens and becomes aromatic.
- Step 3: Add 1 lb cubed lamb shoulder to the pot, stirring to coat the meat thoroughly with the spice mixture. Cook for 5 minutes until the lamb browns on all sides.
- Step 4: Pour in 2 cups water, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours until the lamb is tender and the sauce thickens.
- Step 5: While the lamb stews, preheat a dry skillet over medium heat. Tear 2 pieces of injera flatbread into small pieces and toast them in the skillet for 3-4 minutes, stirring frequently until crispy and slightly browned.
- Step 6: Serve the lamb stew hot, sprinkled with the toasted injera crumble for a crunchy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Berbere-Spiced Lamb with Injera Crumble take to make?
Total time is about 125 minutes (15 min prep + 110 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 Stewed Berbere-Spiced Lamb with Injera Crumble?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Stewed Berbere-Spiced Lamb with Injera Crumble?
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 Stewed Berbere-Spiced Lamb with Injera Crumble 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 Stewed Berbere-Spiced Lamb with Injera Crumble?
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.
