Lamb Stew with Amahari

Inspired by the Berbere spice blend that is essential to Ethiopian cuisine and culture, this blend combines paprika, cumin, ginger, and garlic to add a warm, earthy richness to broths or grilled vegetables and fish.

After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.

Author

Eric Ripert & La Boîte, “Voyager Collection”

Servings

4

Category

Main Course

Ingredients

• 2 tablespoons canola oil
• 2 pounds lamb shoulder, cleaned of most fat, cut into 1 inch cubes
• 1 Spanish onion, 1 inch dice
• 3 medium sized carrots, 1 inch
• 3 celery stalks, 1 inch dice
• 6 garlic cloves, peeled and sliced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 cup white wine
• 6 cups lamb or chicken stock
• 2 tablespoons Amahari spice blend
• 3 large Yukon gold potatoes, peeled and cut in quarters
• 2 tablespoons parsley, chopped
• Fine sea salt
• Freshly ground black pepper

Directions

1. Heat oil in a large pot or Dutch oven on high-medium heat.
2. Season the lamb with salt and pepper, and sauté to brown on all sides. Remove the lamb from the pot and set aside.
3. Reduce the heat slightly, and add the onions, carrots, garlic, and butter. Cook the vegetables for about five minutes until lightly colored.
4. Add the tomato paste and cook until it begins to brown.
5. Sprinkle in the flour and stir to combine and cook for about a minute.
6. Deglaze the pot with the white wine and cook for 4-5 minutes.
7. Add the lamb stock, reserved lamb meat, potatoes, and the Amahari spice blend and bring to a boil.
8. Reduce to a low simmer, cover, and cook until the lamb is tender (about 1 hour).
9. Divide the stew into 4 bowls. Garnish with the parsley and serve.