Ethiopian Spiced Lamb Stew
INGREDIENTS
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Total Time: 45 MIN Servings: 8
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2 tablespoons red wine
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1 tablespoon fresh lemon juice
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1 tablespoon berbere (see Note)
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1 teaspoon smoked paprika
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1 teaspoon Dijon mustard
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3 1/2 pounds trimmed boneless leg of lamb (see Note), cut into 1-inch cubes
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Kosher salt
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Freshly ground pepper
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1/4 cup extra-virgin olive oil
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2 red onions, halved and thinly sliced
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6 garlic cloves, minced
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2 teaspoons finely chopped rosemary
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2 teaspoons finely chopped thyme
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2 plum tomatoes, cut into 3/4-inch dice
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1 yellow bell pepper, cut into 1/2-inch dice
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1 large shallot, thinly sliced
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