Lunch · Ethiopian · 15 min
Berbere-Braised Lamb Shoulder with Spiced Couscous
- Calories
- 749
- Protein
- 59g
- Carbs
- 87g
- Fat
- 19g
Ingredients
- 218.8 g Australian lamb shoulder, lean, trimmed
- 71.6 g Couscous, dry
- 100g White onions, diced
- 200g Broccoli, steamed
- 30ml Sherry vinegar glaze
- 10g Berbere seasoning blend
- 5g Walnut oil
Method
- 01In a heavy-bottomed pot, sear the lamb shoulder pieces over medium-high heat until deeply browned and fragrant. Remove lamb and set aside.
- 02Add 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.
- 03Return 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.
- 04While the lamb braises, steam the broccoli until vibrant green and tender-crisp.
- 05Prepare 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.
- 06To 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.
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