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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:

  1. In a small bowl, add boiling water and saffron; allow to steep.
  2. In a large pot, add olive oil and onions; sauté until soft and translucent. About 5-6 minutes.
  3. Add basmati rice to large pot; quickly toast for 1 minute on medium heat.
  4. Add chicken stock and saffron water to rice; bring to a boil.
  5. Once boiling, reduce to simmer, cover and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
  6. Season rice with salt to finish.

BRAISED LAMB SHANK DIRECTIONS:

  1. Heat olive oil in large Dutch oven. Sprinkle salt over lamb shank steaks.
  2. 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.
  3. Add sliced onion to same Dutch oven; sauté until soft and translucent.
  4. Add berbere and tomato paste; cook for 30 seconds, ensuring not to burn berbere and tomato paste.
  5. Add chicken stock, seared lamb shanks, and cherries to Dutch oven pot and bring to a boil.
  6. Place aromatic herbs and spices in a cheese cloth bag and tie shut; add to pot.
  7. Simmer lamb shanks over medium-low heat for 2½-3 hours or until meat is fork tender.
  8. Add sweet potato and continue to simmer for 30 minutes.
  9. Once cooked, tear lamb into chunks and return to stew.

TO SERVE:

  1. In each serving bowl, place 1½ cups saffron rice in center and evenly distribute 1½ cups lamb shank pieces over rice.
  2. Add ¾ cup sauce to bowl over lamb.
  3. Garnish each serving with drizzle of 1 Tablespoon yogurt and sprinkle of chopped mint and cilantro. Serve immediately.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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