Close
Photo: Jenny Huang
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundsboneless lamb leg, trimmed and cut into 1-inch cubes½teaspoonsalt, divided1tablespoonextra-virgin olive oil or canola oil2teaspoonsbutter½mediumonion, diced1jalapeño pepper, finely chopped3tablespoonsgrated fresh ginger1tablespoonminced garlic1 ½teaspoonsfinely chopped fresh rosemary1 ½teaspoonsberbere seasoning1mediumtomato, diced¼cupwater
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundsboneless lamb leg, trimmed and cut into 1-inch cubes
½teaspoonsalt, divided
1tablespoonextra-virgin olive oil or canola oil
2teaspoonsbutter
½mediumonion, diced
1jalapeño pepper, finely chopped
3tablespoonsgrated fresh ginger
1tablespoonminced garlic
1 ½teaspoonsfinely chopped fresh rosemary
1 ½teaspoonsberbere seasoning
1mediumtomato, diced
¼cupwater
DirectionsSeason lamb with 1/4 teaspoon salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides but still pink in the center, about 8 minutes. Transfer to a plate.Add butter to the pan, then onion, jalapeño, ginger, garlic, rosemary and berbere; cook, stirring often, until softened and fragrant, about 3 minutes. Add tomato and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.Originally appeared: EatingWell Magazine, October 2021
Directions
Season lamb with 1/4 teaspoon salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides but still pink in the center, about 8 minutes. Transfer to a plate.Add butter to the pan, then onion, jalapeño, ginger, garlic, rosemary and berbere; cook, stirring often, until softened and fragrant, about 3 minutes. Add tomato and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.
Season lamb with 1/4 teaspoon salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides but still pink in the center, about 8 minutes. Transfer to a plate.
Add butter to the pan, then onion, jalapeño, ginger, garlic, rosemary and berbere; cook, stirring often, until softened and fragrant, about 3 minutes. Add tomato and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the tomato is tender, about 3 minutes.
Stir in water. Add the lamb to the sauce and toss to coat. Serve immediately.
Originally appeared: EatingWell Magazine, October 2021
Rate ItPrint
Nutrition Facts(per serving)258Calories12gFat4gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
