1. In a small bowl, whisk the wine with the lemon juice, berbere,
paprika and mustard.
2. Season the lamb with salt and pepper. In a large enameled castiron
casserole, heat the olive oil until shimmering. Add half of the
lamb to the casserole and cook over moderately high heat,
turning, until browned all over, 6 to 8 minutes. Using a slotted
spoon, transfer the lamb to a medium bowl. Repeat with the
3. Add the onions, garlic, rosemary, thyme and a generous pinch
each of salt and pepper to the casserole and cook over moderate
heat, stirring occasionally, until the onions have softened, about 8
4. Add the lamb and any accumulated juices to the casserole
along with the wine mixture, tomatoes, bell pepper and shallot.
Cook over moderate heat, stirring, until the tomatoes and bell
pepper have softened and the lamb is just cooked through, about
10 minutes. Season with salt and pepper and serve.
MAKE AHEAD The lamb stew can be refrigerated overnight. Reheat
gently, adding a little water if needed.
NOTE Beef can replace the lamb here. Try a quick-cooking cut,
such as sirloin steak. The spices used in Ethiopian cooking, such
as ajwain, nigella seeds and berbere, are available from
kalustyans.com and nirmalaskitchen.com.
SERVE WITH Injera, naan, pita or other flatbread, or rice