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

  1. Heat 2 Tbsp olive oil in a large frying pan or casserole dish.

  2. Add the lamb and cook until coloured, and then remove from the pan (1-2 mins).

  3. 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.

  4. Add the capsicum and Berbere and cook on a low heat for 1-2 minutes.

  5. 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.

  6. Serve hot with couscous or rice. Serves 6.