Berbere-Braised Lamb Shoulder with Spiced Couscous

In a heavy-bottomed pot, sear the lamb shoulder pieces over medium-high heat until deeply browned and fragrant. Remove lamb and set aside.

Add the diced white onions to the same pot, sautéing until translucent and soft. Stir in the berbere seasoning, blooming the spices until they become incredibly fragrant, about 1 minute.

Return the lamb to the pot, add a splash of water, and cover tightly. Braise on low heat for 45 minutes until the meat is fork-tender and the aromatics have formed a rich, dark reduction.

While the lamb braises, steam the broccoli until vibrant green and tender-crisp.

Prepare the couscous by pouring boiling water over the dry grains; cover and let sit for 5 minutes, then fluff with a fork and toss with the walnut oil.

To serve, spread the couscous on a warm plate, spoon the berbere-braised lamb and onion reduction over the top, and arrange the broccoli on the side. Finish by drizzling the sherry vinegar glaze over the vegetables and lamb for a bright, acidic contrast.