Stewed Berbere-Spiced Lamb with Injera Flatbread
Tender lamb simmered in a fragrant berbere spice blend sauce served alongside traditional Ethiopian injera flatbread. This ethiopian-inspired lamb ready in about 115 minutes pairs lamb shoulder, cut into 1-inch cubes, berbere spice mix, medium red 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 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, cut into 1-inch cubes
- 2 tbsp berbere spice mix
- 1 medium red onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 2 cups water
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 tsp salt
- 4 pieces injera flatbread
Instructions
- Step 1: Heat 3 tbsp niter kibbeh or unsalted butter in a large pot over medium heat. Add 1 medium finely chopped red onion and cook for 5 minutes until soft and translucent.
- Step 2: Stir in 3 cloves minced garlic and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 lb cubed lamb shoulder and 2 tbsp berbere spice mix, stirring to coat the meat evenly and sauté for 5 minutes until lamb begins to brown.
- Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups water, add 1 tsp salt, and bring to a simmer.
- Step 5: Cover and reduce heat to low; let stew gently for 1 hour 30 minutes until the lamb is tender and the sauce thickens.
- Step 6: Serve the lamb stew hot with 4 pieces of injera flatbread to scoop and enjoy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Berbere-Spiced Lamb with Injera Flatbread take to make?
Total time is about 115 minutes (15 min prep + 100 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 Flatbread?
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 berbere spice mix from drying out.
Can I substitute ingredients in Stewed Berbere-Spiced Lamb with Injera Flatbread?
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 Flatbread 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 Flatbread?
Ethiopian 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.
