🇪🇹 Ethiopian

Lamb Shiro

Name: Lamb Shiro
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 500 g Lamb; 150 g Chickpea Flour; 2 tbsp Niter Kibbeh; 1 tsp Berbere; 1 tsp Mitmita; 1/2 tsp Ground Fenugreek

🇪🇹 Ethiopian

Silky shiro-style stew — chickpea flour whisked with berbere around tender lamb. Ready in 42 minutes including prep.

Prep 12 min Cook 30 min Serves 4 Medium

Ingredients

Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Lamb500 g
Chickpea Flour150 g
Niter Kibbeh2 tbsp
Berbere1 tsp
Mitmita1 tsp
Ground Fenugreek1/2 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Niter Kibbeh in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the berbere, mitmita and ground fenugreek; toast for about a minute until the kitchen smells incredible.
4
Add the lamb, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the lamb is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Cooking Ethiopian Shiro in a Shakla Dist, a Traditional Clay Pot · on YouTube