Lamb or Goat Neck with East African Berbere Spices

5 from 1 vote

Spicy pulled lamb or goat neck flavored with Ethiopian spice or Shepherd Song Tavia Spice

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: African

Keyword: Berbere, Lamb, Lamb Neck

Servings: People

Calories: 361kcal

Cost: 20

Lamb or Goat Neck
2 large sweet bell peppers not green as they're bitter
1 large yellow onion
3 cloves garlic sliced thinly
1 ½ tablespoons Tavia East African Spice blend or substitute 1 tablespoon premade berbere
½ teaspoon kosher salt plus more to taste
1 14 oz can unseasoned whole peeled tomatoes, tomato sauce or puree
2 cups meat stock or water
1/4 cup cooking oil or lard

Blacked the peppers over a flame on a gas stove or a grill or broil in the oven until charred all over, then transfer to a plastic bag and cool. Slice the onion into ¼ inch julienne, slice the garlic thinly, then reserve both separately. When the peppers are cool, peel and remove the seeds, then slice into ¼ inch strips.
Puree the whole tomatoes in a blender or mash them coarsely and set aside.
Preheat the oven to 325 ℉.
Heat the oil in a large pan with the garlic, roughly a 3 qt capacity. Cook on medium-low heat, stirring often, until the garlic is deeply browned and fragrant, watching closely so it doesn’t burn. When the garlic is deeply brown but not burnt, add the onions and berbere spice mix, stir and cook for 2-3 minutes more to halt the cooking of the garlic.
Add the lamb roasted peppers. Add the tomato and stock until the liquid comes up about 2/3 of the lamb.
Place a piece of parchment over the top of the meat to prevent drying. Close the pan with the lid, place in the oven and cook for 1 ½ -2 hours, or until the lamb is very tender. Make sure to stir occasionally. You can also cook the lamb in a crock pot from this point.
Remove the pot from the oven and allow the neck to cool until it can be handled. Pick the meat and shred coarsely, then return to the pot and reduce the liquid on medium heat until the mixture is thickened, about 15 minutes.
Season the lamb-pepper mixture with salt to taste, tear some of the fresh mint over the top, then serve.

Many different cuts could be used in place of the neck, lamb shoulder would be excellent.