Lunch · Ethiopian · 15 min
Berbere-Spiced Lamb Shoulder with Steamed Couscous and Roasted Kabocha Squash
- Calories
- 782
- Protein
- 58g
- Carbs
- 88g
- Fat
- 19g
Ingredients
- 222.9 g Lamb, Australian, shoulder, lean, raw
- 100 g Couscous, dry
- 65 g Kabocha squash, cubed
- 60 g Onions, white, diced
- 1 tbsp Berbere seasoning blend
- 2 tbsp Sherry vinegar
- 5.5 g Walnut oil
Method
- 01Preheat oven to 400 deg F (200 deg C). Toss the kabocha squash cubes with a touch of the walnut oil and roast for 20-25 minutes until tender and caramelized at the edges.
- 02Dice the lamb shoulder into 1-inch cubes. Heat the remaining walnut oil in a heavy-bottomed skillet over medium-high heat. Add the lamb and sear until browned on all sides, about 5 minutes.
- 03Stir in the diced white onions and sauté until translucent. Add the berbere seasoning, blooming the spices until fragrant, about 1 minute.
- 04Lower the heat, splash with sherry vinegar to deglaze the pan, scraping up any browned bits. Cover and cook gently for 10-12 minutes until the lamb is tender and coated in a spice-rich glaze.
- 05While the lamb cooks, place the couscous in a bowl, cover with boiling water (using a 1:1 ratio by volume), cover tightly with a plate, and let steam for 5 minutes. Fluff with a fork.
- 06Plate the fluffy couscous, top with the berbere-spiced lamb, and arrange the roasted kabocha around the sides. Serve immediately while aromatic and hot.
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