Cherry Berbere Stew
A bold and flavorful stew made from dark sweet cherries, braised lamb shank, berbere spices, chunks of sweet potato and yellow onion, ladled over saffron rice and garnished with a swirl of tangy yogurt and freshly chopped herbs.
Allergens: Dairy (yogurt)
CHERRY BERBERE STEW INGREDIENTS:
| 15 cups | Saffron Rice, sub-recipe |
|---|---|
| 15 cups | Braised Lamb Shank, sub-recipe |
| 1¼ cups | Plain yogurt, full fat |
| ¼ cup | Mint, fresh, chopped |
| ¼ cup | Cilantro, fresh, chopped |
SAFFRON RICE INGREDIENTS:
| 5 Tablespoons | Olive oil |
|---|---|
| 1¼ cups | Onion, minced |
| ¼ cup | Water, boiling |
| 2½ teaspoons | Saffron, threads |
| 5 cups | Basmati rice, dry |
| 7½ cups | Chicken stock |
| 2½ teaspoons | Salt, kosher |
BRAISED LAMB SHANK INGREDIENTS:
| ½ cup | Olive oil |
|---|---|
| 2 Tablespoons | Salt, kosher |
| 6 each | Lamb shank steak |
| 6 cups | Yellow onion, sliced |
| 3 Tablespoons | Berbere spice, ground |
| 2 Tablespoons | Tomato paste |
| 8 cups | Chicken stock |
| 4 cups | Frozen DOLE® Dark Sweet Cherries, thawed |
| 2 each | Cinnamon sticks |
| 4 each | Cardamom pods |
| 2 teaspoons | Cumin seeds |
| 2 teaspoons | Coriander seeds |
| 4 each | Cloves, whole |
| 4 each | Bay leaves, whole |
| 4 each | Thyme sprigs, fresh |
| 4 cups | Sweet potato, peeled, quartered, sliced ¼” thick |
SAFFRON RICE DIRECTIONS:
- In a small bowl, add boiling water and saffron; allow to steep.
- In a large pot, add olive oil and onions; sauté until soft and translucent. About 5-6 minutes.
- Add basmati rice to large pot; quickly toast for 1 minute on medium heat.
- Add chicken stock and saffron water to rice; bring to a boil.
- Once boiling, reduce to simmer, cover and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Season rice with salt to finish.
BRAISED LAMB SHANK DIRECTIONS:
- Heat olive oil in large Dutch oven. Sprinkle salt over lamb shank steaks.
- On high heat, sear lamb shanks on both sides until golden brown, about 3 minutes on each side. Remove steaks from pan and set aside.
- Add sliced onion to same Dutch oven; sauté until soft and translucent.
- Add berbere and tomato paste; cook for 30 seconds, ensuring not to burn berbere and tomato paste.
- Add chicken stock, seared lamb shanks, and cherries to Dutch oven pot and bring to a boil.
- Place aromatic herbs and spices in a cheese cloth bag and tie shut; add to pot.
- Simmer lamb shanks over medium-low heat for 2½-3 hours or until meat is fork tender.
- Add sweet potato and continue to simmer for 30 minutes.
- Once cooked, tear lamb into chunks and return to stew.
TO SERVE:
- In each serving bowl, place 1½ cups saffron rice in center and evenly distribute 1½ cups lamb shank pieces over rice.
- Add ¾ cup sauce to bowl over lamb.
- Garnish each serving with drizzle of 1 Tablespoon yogurt and sprinkle of chopped mint and cilantro. Serve immediately.
Yield: 10 portions
