Ethiopian spiced lamb stew Ingridients Meat 3 1/2 lbs Leg of lamb, boneless Produce 6 Garlic cloves 2 Plum tomatoes 2 Red onions 2 tsp Rosemary 1 Shallot, large 2 tsp Thyme 1 Yellow bell pepper Condiments 1 tsp Dijon mustard 1 tbsp Lemon juice, fresh Baking & Spices 1 Kosher salt 1 tsp Paprika, smoked 1 Pepper, Freshly ground Oils & Vinegars 1/4 cup Olive oil, extra-virgin Beer, Wine & Liquor 2 tbsp Red wine Other 1 tablespoon berbere (see Note) INGREDIENTS 2 tablespoons red wine 1 tablespoon fresh lemon juice 1 tablespoon berbere (see Note) 1 teaspoon smoked paprika 1 teaspoon Dijon mustard 3 1/2 pounds trimmed boneless leg of lamb (see Note), cut into 1-inch cubes Kosher salt Freshly ground pepper 1/4 cup extra-virgin olive oil 2 red onions, halved and thinly sliced 6 garlic cloves, minced 2 teaspoons finely chopped rosemary 2 teaspoons finely chopped thyme 2 plum tomatoes, cut into 3/4-inch dice 1 yellow bell pepper, cut into 1/2-inch dice 1 large shallot, thinly sliced DIRECTIONS In a small bowl, whisk the wine with the lemon juice, berbere, paprika and mustard. Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb. Make Ahead The lamb stew can be refrigerated overnight. Reheat gently, adding a little water if needed. Notes Beef can replace the lamb here. Try a quick-cooking cut, such as sirloin steak. The spices used in Ethiopian cooking, such as ajwain, nigella seeds and berbere, are available from kalustyans and nirmalaskitchen. Serve With Serve with Injera , naan, pita or other flatbread, or rice or couscous.
Posted on: Fri, 09 Jan 2015 05:32:12 +0000
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