Entree: Ethiopia – Oromo – Chororsaa (Oromo-style spiced lamb stew braised with berbere and niter kibbeh)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 15 min
Total
1 hr 35 min
Ingredients
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (12 g) fresh ginger, minced
- 2 tbsp (30 ml) berbere spice blend
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef or lamb stock (or water)
- 2 medium potatoes, peeled and cut into 1-inch chunks (about 10 oz / 300 g) optional
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Injera or steamed rice, for serving
Instructions
1. Season the lamb pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat a large heavy pot over medium-high heat and brown the lamb in batches in 1 tbsp (15 ml) niter kibbeh until well-seared; remove and set aside.
2. In the same pot reduce heat to medium and add the remaining 1 tbsp (15 ml) niter kibbeh. Add the sliced onions and a pinch of salt and cook slowly, stirring often, until deep golden brown and richly caramelized, about 20–30 minutes.
3. Add the minced garlic and ginger to the onions and cook 1–2 minutes until fragrant. Stir in the berbere and tomato paste and cook 1–2 minutes to bloom the spices.
4. Return the browned lamb to the pot, add the diced tomatoes and stock, scraping up any browned bits. Bring to a simmer, cover partially, and braise gently for 45–60 minutes until the lamb is tender.
5. If using potatoes, add them about 25–30 minutes before the end of cooking so they become tender but not mushy. Adjust seasoning with remaining salt and pepper and add lemon juice if desired.
6. Garnish with chopped cilantro or parsley and serve hot with injera or steamed rice.
