Ethiopian Spiced Lamb Stew - Gluten Free Recipes

Ingredients

• 1 Tbsp berbere, see Note
• 1 teaspoon Dijon mustard
• 6 cloves garlic, minced
• 45 servings Kosher salt
• 2 kilograms boneless leg of lamb, cut into 1-inch cubes (see Note)
• 1 Tbsp lemon juice, freshly squeezed
• 59 milliliters extra-virgin olive oil
• 45 servings Freshly ground pepper
• 2 plum tomatoes, cut into 3/4-inch dice
• 2 red onions, halved and thinly sliced
• 2 Tbsps red wine
• 2 teaspoons rosemary, finely chopped
• 1 large (large) shallot, thinly sliced
• 1 teaspoon smoked paprika
• 2 teaspoons thyme, finely chopped
• 1 yellow bell pepper, cut into 1/2-inch dice