Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 900 grams of cubed lamb shoulder with 2 tablespoons of Berbere spice mix and 1 tablespoon of sumac for at least 30 minutes.

2. 2

   Prepare your smoker with 2 cups of chosen wood chips like mesquite or applewood and smoke the marinated lamb for 45 minutes until lightly browned and infused with smoky flavor.

3. 3

   In a large heavy-bottomed pot, melt 3 tablespoons of Niter Kibbeh over medium heat, then add 2 large finely chopped red onions and sauté for 10 minutes until softened and caramelized.

4. 4

   Add 6 cloves of minced garlic and a 2-inch piece of grated ginger to the pot and cook for 2 minutes until fragrant, then stir in 1 tablespoon of Berbere spice mix and 2 tablespoons of tomato paste.

5. 5

   Introduce the smoked lamb to the pot along with 4 cups of beef broth and 2 tablespoons of Awaze, bring the mixture to a simmer, then reduce heat, cover, and cook for 1.5 hours until the lamb is very tender.

6. 6

   Adjust seasoning with salt and pepper if needed, and serve the Smoked Spiced Lamb Stew hot with fresh injera.