Ethiopian Style Lamb Stew
Using Ethiopian Berbere Sauce (serves 4)

Ingredients
1 jar Globetrotter Jack’s Ethiopian Berbere Simmer Sauce
2 pounds lamb stew meat
1 large onion, sliced
2 carrots, cut into chunks
2 garlic cloves, finely chopped
1 tbs Dijon mustard
½ cup white wine or water
½ cup low sodium chicken or beef broth
2 tbs olive oil
salt and pepper to taste

• Preheat oven to 300 degrees
• Season the lamb with salt and pepper to taste and heat a dutch oven over medium high heat.
• Add the olive oil and the lamb and brown the lamb well on all sides.
• Remove the lamb and add the onion to the pot. Cook the onion until it begins to brown, 2 to 3 minutes, then add the garlic and carrot and cook for about 30 seconds.
• Pour in the white wine or water and scrape up the bits on the bottom of the pot.
• Add the broth, Dijon mustard, 1 jar of Globetrotter Jack’s Ethiopian Berbere Simmer Sauce and additional salt and pepper to taste, if needed. Stir to combine well. Add the lamb back to the pot.
• Cover the pot and bring to a boil. Place the pot in the oven and cook 1 ½ to 2 hours or until lamb is fork tender. Serve.