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.
Total Time: 
Servings: 10Ingredients
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 Tbsp olive oil
1¼ cups onion, minced
¼ cup water, boiling
2½ tsp Saffron, threads
5 cups Basmati rice, dry
7½ cups chicken stock
2½ tsp salt, kosher
BRAISED LAMB SHANK INGREDIENTS:
½ cup olive oil
2 Tbsp salt, kosher
6 each lamb shank steak
6 cups yellow onion, sliced
3 Tbsp berbere spice, ground
2 Tbsp tomato paste
8 cups chicken stock
4 cups Frozen DOLE® Dark Sweet Cherries, thawed
2 each cinnamon sticks
4 each cardamom pods
2 tsp cumin seeds
2 tsp 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
Directions
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 Tbsp yogurt and sprinkle of chopped mint and cilantro. Serve immediately.
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