Lamb Stew – Spiced Berbere

Print
Share
Tweet
Email

Rich, warming and full of bold flavour, this Berbere Lamb is a slow-cooked classic that brings the depth and spice of traditional African cooking into your kitchen. The combination of tender lamb, aromatic spices and a rich tomato base creates a dish that’s both comforting and deeply satisfying. Using our Kumari Berbere blend, this recipe delivers layers of heat, warmth and complexity — perfect for sharing, batch cooking, or impressing at the dinner table.

Ingredients

  • 800g lamb shoulder, cut into chunks
  • 17g Berbere spice blend
  • 300g brown onions, finely diced
  • 20g garlic, minced
  • 12g fresh ginger, grated
  • 400g crushed tomatoes
  • 250ml beef stock
  • 30g butter or ghee
  • 6g salt
  • 15g fresh coriander (to serve)

Directions

 

Brown the lamb

Heat 30g butter or ghee in a heavy-based pot over high heat.
Season lamb with 6g salt, then sear in batches until browned on all sides. Set aside.

Cook the base

Reduce heat to medium. In the same pot, cook 300g onions for 8–10 minutes until deeply golden and soft.

Add aromatics & spices

Add garlic and ginger, cook for 3 minutes.
Stir in 17g Berbere spice blend and cook for another 2 minutes until fragrant.

Simmer low and slow

Return lamb to the pot. Add crushed tomatoes and beef stock, stir well.
Bring to a simmer, cover and cook on low for 90 minutes until lamb is tender and sauce is rich.

Serve

Taste and adjust seasoning.
Serve over rice or with flatbread, topped with fresh coriander.

💡 Tip: This gets even better the next day — perfect for batch cooking.

credit to @saritha

Print
Share
Twitter
Email