Winter Lamb Stew with Berbere
Using Alexandra’s Berbere Spice
800g diced lamb
5 Tbsp olive oil (approx)
3 cups hot chicken or vegetable stock
1 can chopped tomatoes
200mLs red wine
3cm piece ginger, crushed
3 cloves garlic, crushed
1 red onion sliced
1 capsicum chopped
3 Tbsp Alexandra’s Berbere
Heat 2 Tbsp olive oil in a large frying pan or casserole dish.
Add the lamb and cook until coloured, and then remove from the pan (1-2 mins).
Add another 2 tablespoons or so of olive oil to the pan and sauté the onion for a few minutes before adding the ginger and garlic.
Add the capsicum and Berbere and cook on a low heat for 1-2 minutes.
Add the stock, wine, chopped tomatoes, salt, pepper and lamb and cook over a low heat for 40-50 minutes or until lamb is tender.
Serve hot with couscous or rice. Serves 6.