Awaze Tibs Ethiopian Spiced Lamb Stew
Ingredients
- 2 tablespoons red wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon berbere (see Note)
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 3 1/2 pounds trimmed boneless leg of lamb (see Note), cut into 1-inch cubes
- Kosher salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 red onions, halved and thinly sliced
- 6 garlic cloves, minced
- 2 teaspoons finely chopped rosemary
- 2 teaspoons finely chopped thyme
- 2 plum tomatoes, cut into 3/4-inch dice
- 1 yellow bell pepper, cut into 1/2-inch dice
- 1 large shallot, thinly sliced
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