This aromatic Ethiopian-inspired feast features tender lamb shoulder slow-braised in the complex warmth of berbere spices, served alongside homemade injera flatbread that's perfect for scooping up every flavorful bite. A cultural culinary journey that brings the authentic tastes of East Africa to your dinner table.
Recipe Details
Ingredients
For the Berbere Spice Blend
- 2 tbsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
For the Lamb
- 1.5 kg boneless lamb shoulder, cut into 5cm (2-inch) chunks
- 2 large yellow onions, thinly sliced
- 6 cloves garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 3 tbsp tomato paste
- 500 ml beef stock
- 250 ml dry red wine
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
For the Injera Flatbread
- 300 g plain flour
- 100 g teff flour (or substitute with buckwheat flour)
- 1 tsp active dry yeast
- 480 ml warm water
- 1 tsp sugar
- 1 tsp salt
For Serving
- 300 g green beans, trimmed and halved
- 2 medium carrots, sliced diagonally
- 4 hard-boiled eggs, halved
- 1/2 cup fresh cilantro, chopped
Instructions
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Make the berbere spice blend: In a small bowl, combine 2 tbsp sweet paprika, 1 tsp cayenne pepper, 1 tsp ground cardamom, 1 tsp ground coriander, 1/2 tsp ground fenugreek, 1/2 tsp ground ginger, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp ground allspice. Mix well and set aside. This aromatic blend will form the heart of your dish.
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Start the injera batter: In a large bowl, dissolve 1 tsp active dry yeast and 1 tsp sugar in 480 ml warm water. Let stand for 5 minutes until foamy. Whisk in 300 g plain flour, 100 g teff flour (or substitute with buckwheat flour), and 1 tsp salt until smooth. Cover and let ferment at room temperature for 24 hours, stirring occasionally.
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Prepare the lamb: Pat 1.5 kg boneless lamb shoulder dry and season generously with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Brown the lamb: Working in batches, brown the lamb pieces on all sides, about 8-10 minutes total. The caramelization adds depth to the final dish. Transfer to a plate and set aside.
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Build the flavor base: In the same pot, add 2 large yellow onions and cook for 8-10 minutes until softened and lightly golden. Add 6 cloves garlic cloves and 2 tbsp fresh ginger, cooking for another minute until fragrant.
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Toast the spices: Add the prepared berbere spice blend to the pot and cook for 30 seconds, stirring constantly, until incredibly aromatic. Add 3 tbsp tomato paste and cook for 2 minutes more.
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Deglaze and braise: Pour in 250 ml dry red wine, scraping up any browned bits from the bottom of the pot. Add 500 ml beef stock and return the lamb to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours until the lamb is fork-tender.
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Prepare the vegetables: In the last 30 minutes of cooking, add 300 g green beans and 2 medium carrots to the pot. They should be tender but still have some bite.
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Cook the injera: Heat a non-stick pan or cast-iron skillet over medium heat. Pour 1/4 cup of the fermented batter into the pan, swirling to create a thin, crepe-like pancake. Cook for 2-3 minutes until the surface appears dry and edges start to curl. The bottom should have a slightly spongy texture. Repeat with remaining batter.
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Final seasoning: Taste the lamb stew and adjust seasoning with additional salt and pepper as needed. The sauce should be rich, aromatic, and coat the back of a spoon.
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Serve traditionally: Arrange the warm injera on a large platter. Spoon the lamb stew over one section of the injera and arrange 4 hard-boiled eggs around the plate. Garnish with 1/2 cup fresh cilantro and serve immediately with extra injera on the side for scooping.
Tips
Berbere Spice Mastery: Toast whole spices like cardamom pods, coriander seeds, and fenugreek in a dry pan before grinding for maximum flavor intensity. Store any leftover spice blend in an airtight container for up to 6 months.
Injera Alternatives: If teff flour is unavailable, substitute with buckwheat flour or use all plain flour. The traditional sourness develops from natural fermentation, but you can add 1 tablespoon of apple cider vinegar to the batter for a similar tang.
Make-Ahead Strategy: The lamb stew tastes even better the next day as flavors meld and deepen. Prepare up to 2 days ahead and gently reheat. The injera batter can be made 2-3 days in advance and kept refrigerated.
Serving Tradition: In Ethiopian culture, eating with your hands using injera to scoop food is traditional and enhances the communal dining experience. Provide small bowls of warm water with lemon for hand washing.
Wine Pairing: The complex spices pair beautifully with a medium-bodied red wine like Côtes du Rhône or an Ethiopian honey wine (tej) if available. The slight sweetness balances the heat perfectly.
Storage Instructions: Leftover stew keeps for 3-4 days refrigerated and freezes well for up to 3 months. Store injera wrapped in damp cloth in the refrigerator for up to 3 days.