Spicy Ethiopian Lamb Stew

COMMENTS
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Erica Perez on
Hi Robert, I used a 6 quart slow cooker.
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Robert Marshall on
What size slow cooker are you using?
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By Erica Perez
Rated 3.9 stars by 7 users
Dinner
By Erica Perez
4
Our version of this classic Ethiopian stew starts with Berbere spice, one of the main components of Ethiopian cuisine. First you make a paste with the spice and red wine, then you make a simmer sauce and then the stew itself.
You can make the paste or even the sauce ahead of time. What's more, you can make extra paste or sauce and use it as a building block in your cooking. It's tasty when added to lentils, as a spicy twist on pasta sauce, as a simmer sauce for chicken, or as an addition to braised greens.
The Berbere blend is spicy and aromatic -- a mix of chiles and spices. Warming, "sweet" spice notes from ginger, cinnamon, fenugreek and clove combine with herbaceous qualities of besobela (sacred basil), rosemary and thyme.
Serve this stew with injera (Ethiopian bread) if you can find it.
4 tablespoons Oaktown Spice Shop Berbere
When making the simmer sauce, add 2 cups of water instead of one. After browning the lamb, place the meat in the slow cooker along with the sauce and cook on low for 8 hours.
Hi Robert, I used a 6 quart slow cooker.
What size slow cooker are you using?
This was absolutely amazing!!!!!!! I had ground lamb, but cooked it the same, but simmered it for a shorter time (20 minutes or so) since the meat cooked quickly. There are no leftovers. My husband will probably request this weekly! Ha! Spectacular!!