Ginger Lamb Stew
Ethiopian-style lamb simmered with ginger, garlic, and warm spices in a light, aromatic broth. Serve over rice or with injera for a weeknight dinner that tastes like a long simmer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.25 lb lamb shoulder, cut into 1-inch cubes
- 2 tbsp fresh ginger, minced
- 1 medium yellow onion, diced
- 2 cups chicken broth
- 2 medium carrots, sliced into 1/4-inch rounds
- 1.5 tsp ground cumin, ground coriander, and black pepper mixed
- 2 tbsp fresh lemon juice
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 1 minute.
- 2
Add lamb and brown all over, stirring occasionally, about 5 minutes. Don't worry about cooking through.
- 3
Stir in onion and ginger, cook until fragrant, about 90 seconds.
- 4
Pour in broth and add carrots, cumin blend, salt, and pepper. Bring to a boil.
- 5
Lower heat and simmer until lamb is tender and carrots are soft, about 12 minutes.
- 6
Stir in lemon juice. Taste and adjust seasoning. Serve hot over rice or with injera.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- wooden spoon
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