Name: Berbere Lamb Stew with Caramelized Onions and Split Peas
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 generous servings
Cuisine: Ethiopian
Ingredients: 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes; 3 large yellow onions, very finely chopped; 1/2 cup dried yellow split peas, rinsed and soaked 20 minutes; 4 cloves garlic, finely minced; 1 tbsp fresh ginger, grated; 3 tbsp niter kibbeh (or clarified butter); 3 tbsp berbere spice blend; 1 cup tomato puree; 2 1/2 cups beef or lamb stock; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 4 pieces soft injera (or substitute with flatbread); 1/2 cup ayib (Ethiopian cottage cheese) or drained full-fat yogurt; 2 tbsp chopped flat-leaf parsley

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A slow-simmered Ethiopian wat built on deeply caramelized onions, warm berbere spice, and tender lamb shoulder, thickened gently with split peas. Serve it pillowed on soft injera with a side of mild ayib for an authentic, soul-warming plate.

Prep Time20 mins

Cook Time75 mins

Total Time95 mins

Servings4

Yield4 generous servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
28 gFat
11 gSaturated Fat
26 gCarbs
7 gFiber
9 gSugar
44 gProtein
760 mgSodium
920 mgPotassium
120 mgCalcium
6.5 mgIron
14 mgVitamin C
110 mcgVitamin A

Ingredients

For the stew

2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
3 large yellow onions, very finely chopped
1/2 cup dried yellow split peas, rinsed and soaked 20 minutes
4 cloves garlic, finely minced
1 tbsp fresh ginger, grated
3 tbsp niter kibbeh (or clarified butter)
3 tbsp berbere spice blend
1 cup tomato puree
2 1/2 cups beef or lamb stock
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

To serve

4 pieces soft injera (or substitute with flatbread)
1/2 cup ayib (Ethiopian cottage cheese) or drained full-fat yogurt
2 tbsp chopped flat-leaf parsley

Directions

Warm the niter kibbeh in a heavy Dutch oven over medium-low heat. Add the finely chopped onions with a pinch of salt and cook, stirring often, for 35 to 40 minutes until they collapse into a deep, jammy, mahogany-brown paste; this slow caramelization is the soul of the wat.
Stir in the garlic, ginger, and berbere and cook for 90 seconds until fragrant and the oil turns brick-red, taking care not to scorch the spices.
Pat the lamb cubes dry, add them to the pot, and raise the heat to medium. Brown the meat on all sides for 6 to 8 minutes, turning with tongs so each piece picks up the spice paste.
Pour in the tomato puree and simmer for 4 minutes, scraping the bottom of the pot to release any browned bits; the mixture should look glossy and reduced.
Drain the soaked split peas and add them along with the stock, salt, and black pepper. Stir well, bring to a gentle boil, then reduce to a low simmer, cover, and cook for 50 to 60 minutes until the lamb is fork-tender and the split peas have softened into a thick, velvety gravy.
Uncover and simmer 5 to 10 minutes more to tighten the sauce; it should coat the back of a spoon but still be spoonable. Adjust salt and spice to taste.
Lay a sheet of injera on a warm platter, spoon the wat generously over the top, and dot with spoonfuls of cool ayib. Scatter parsley over and serve immediately with extra injera on the side for tearing and scooping.

Cook’s Notes

Berbere heat varies widely between blends; taste yours first and start with 2 tablespoons if you are sensitive to chili.
If you cannot find niter kibbeh, ghee infused with a pinch of cardamom and a clove works as a quick substitute.
For deeper flavor, make the wat a day ahead and reheat gently; the spices bloom overnight into something extraordinary.
Ayib is simply drained full-fat yogurt or farmer cheese: spoon 2 cups into cheesecloth over a bowl and refrigerate 8 to 12 hours.
Serve with a small plate of mitmita (extra-hot chili spice) on the side so spice lovers can dial up the heat.