The aromatic Ethiopian spice blend berbere seasons this saucy lamb dish, served at Odaa Ethiopian in Aurora, Colorado. Look for berbere that features fenugreek, allspice, red pepper, coriander and cinnamon, with other spices, at well-stocked grocery stores. Serve with the fermented Ethiopian flatbread injera and a simple salad.

EatingWell Magazine, October 2021


Credit: Jenny Huang

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Season lamb with 1/4 teaspoon salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides but still pink in the center, about 8 minutes. Transfer to a plate.

  • Add butter to the pan, then onion, jalapeño, ginger, garlic, rosemary and berbere; cook, stirring often, until softened and fragrant, about 3 minutes. Add tomato and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.

  • Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.

Nutrition Facts

2/3 cup
258 calories; fat 12g; cholesterol 96mg; sodium 459mg; carbohydrates 4g; dietary fiber 1g; protein 30g; sugars 2g; niacin equivalents 9mg; saturated fat 4g; vitamin a iu 361IU; potassium 533mg.