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:
10

Ingredients

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.

Explore Dole Products in This Recipe

IQF Dark Sweet Cherries

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