Entree: Ethiopia – Afar – Afar Spiced Lamb (Slow-simmered lamb stew seasoned with Afar-region spices, garlic, and clarified butter)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) berbere spice blend
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) ground cardamom
- 1 large yellow onion, finely chopped (about 1.5 cups / 225 g)
- 4 garlic cloves, minced (about 2 tbsp / 18 g)
- 1 tbsp (15 ml) fresh ginger, grated (about 12 g)
- 3 tbsp (45 ml) niter kibbeh or clarified butter
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef or lamb stock
- 1 cup (240 ml) water, additional as needed
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Toss the lamb cubes with berbere, ground cumin, ground cardamom, 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) black pepper in a bowl and let sit for 15–30 minutes to marinate.
2. Heat niter kibbeh or clarified butter in a heavy pot over medium-high heat. Add lamb in batches and brown on all sides, about 4–6 minutes per batch; remove browned lamb and set aside.
3. In the same pot, add the chopped onion and sauté until soft and beginning to brown, about 8–10 minutes. Add minced garlic and grated ginger and cook 1–2 minutes until aromatic.
4. Stir in tomato paste and cook for 1 minute, then return all browned lamb to the pot. Pour in the stock and 1 cup (240 ml) water, scraping up browned bits from the bottom.
5. Bring to a simmer, reduce heat to low, cover partially, and simmer gently until lamb is tender, about 1.5–2 hours. Add additional water 1/4 cup (60 ml) at a time if needed to maintain a stew-like consistency.
6. When lamb is tender, adjust seasoning with remaining salt and pepper and stir in fresh lemon juice. If a thicker sauce is desired, simmer uncovered for 10–15 minutes to reduce.
7. Garnish with chopped cilantro or parsley and serve hot. Traditionally paired with flatbread or rice for soaking up the spiced sauce.