Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 900 grams of boneless lamb shoulder into 2-inch cubes, then generously season the lamb cubes with 2 tablespoons of Berbere spice blend and 1 teaspoon of salt.

2. 2

   Place the seasoned lamb cubes into a vacuum-sealable bag, ensuring an even layer, and seal the bag; then immerse the bag in a preheated sous-vide water bath set to 60°C (140°F) and cook for 10 hours.

3. 3

   While the lamb cooks, finely mince 2 large red onions, 6 cloves of fresh garlic, and grate a 2-inch piece of fresh ginger; set these aromatics aside.

4. 4

   Once the lamb is cooked, remove it from the bag, reserving all the cooking liquid; in a large pot over medium heat, melt 4 tablespoons of Niter Kibbeh, then add the minced red onions and sauté for 10-15 minutes until deeply caramelized.

5. 5

   Stir in the minced garlic, grated ginger, and the remaining 2 tablespoons of Berbere spice blend to the pot, cooking for an additional 2 minutes until fragrant, being careful not to burn the spices.

6. 6

   Pour in 1.5 cups of beef broth and the reserved lamb cooking liquid, scraping any browned bits from the bottom of the pot, and bring the mixture to a simmer.

7. 7

   Add 0.25 cup of pomegranate molasses and 2 tablespoons of honey to the simmering sauce, stirring well to combine, and continue to simmer for 10 minutes until the sauce slightly thickens; then gently add the sous-vide cooked lamb cubes to the sauce and simmer for 5-10 minutes to allow the flavors to meld.

8. 8

   Serve the Sous-Vide Ethiopian Lamb with Pomegranate-Berbere Glaze warm, garnished with 0.5 cup of fresh pomegranate seeds if desired, typically alongside injera or rice.