Go Back
Fiery Ethiopian Lamb Stew with Berbere and Lentils
Print Recipe Pin Recipe
Course Main Course
Cuisine Ethiopian
Servings 4 people

Equipment

  • Instant Pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cubed
  • 1 cup brown lentils, rinsed
  • 2 tablespoons berbere spice blend
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and ginger, then cook for 3 minutes until the onion softens.
  • Add the lamb cubes and brown them for 4 minutes, stirring occasionally.
  • Stir in the berbere spice and cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juices, beef broth, lentils, and salt. Stir to combine and scrape the bottom of the pot.
  • Cancel sauté mode, secure the lid, and set to manual high pressure for 25 minutes.
  • Allow a 10-minute natural pressure release, then quick release any remaining pressure.
  • Open the lid and stir the stew. Serve hot, topped with chopped cilantro.

Notes

Use a milder berbere if you prefer less heat, or add a pinch more at the end for extra fire. The lentils thicken the stew as it sits, so add a splash of broth when reheating leftovers. This pairs well with rice or flatbread.
Course: Main Course
Cuisine: Ethiopian
Equipment: Instant Pot, Cutting board, Knife