Berbere Lentil and Pumpkin Stew with Lamb

By MiNDFOOD magazine
Berbere Lentil and Pumpkin Stew with Lamb
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  • 5 dried red chillies, deseeded
  • 2 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp black peppercorns
  • 6 cloves
  • 3 tbsp ground paprika
  • 2 tsp ground allspice
  • 1 tsp ground cardamom
  • ¼ cup dried onion flakes
  • 1 tbsp sea salt
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • 2 tsp ground cinnamon


  • 1 pack Silver Fern Farms Lamb Rumps
  • 250g piece of pumpkin, cut into thin wedges
  • 3 tbsp olive oil
  • 1 red onion, sliced
  • 3 cloves garlic, chopped
  • 2 tsp grated ginger
  • 2 tbsp Berbere, plus extra 2 tbsp
  • 1 cup red lentils, rinsed
  • 2½ cups water or chicken stock
  • 2 cups silverbeet, shredded
  • 1 tbsp lime juice
  • Chopped coriander, chilli slices, to serve


To make berbere, place chillies, coriander seeds, fenugreek seeds, peppercorns and cloves into a mortar and pestle or spice grinder and pound or grind until fine. Place in a jar and add remaining ingredients. Mix.

Remove lamb from packaging and set aside to bloom for 10 minutes.

Preheat oven to 180˚C. Grease and line a baking tray. Coat pumpkin in 1 tablespoon of olive oil. Season with salt and pepper. Bake for 25 to 30 minutes or until golden brown and tender.

Meanwhile, in a bowl, coat Silver Fern Farms Lamb Rump in berbere. Heat extra oil in a frying pan. Cook lamb for 2 to 3 minutes each side. Roast in oven for 10 minutes for medium rare, alongside pumpkin. Remove from oven, cover and rest for 5 to 10 minutes, before slicing.

In a medium saucepan, heat another tablespoon of olive oil over medium heat. Add onion, garlic and ginger. Cook for 3 to 4 minutes or until lightly golden. Add extra Berbere and cook for a further minute or until fragrant. Add lentils, stir to coat, pour in stock and cover. Bring to the boil, then reduce to a simmer and cook for 15 to 20 minutes, stirring occasionally. Stir in spinach and cook for 3 to 4 minutes. Add lime.

Serve lamb sliced with pumpkin and lentils, and garnished with coriander and chilli.


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