Aug 27 2026
Restaurants›Blue Nile Ethiopian Restaurant and Bar›Lamb Wot Recipe

Lamb Wot Recipe

Inspired by Blue Nile Ethiopian Restaurant and Bar
Time2h 40m
Serves4

Make Lamb Wot Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lamb & Marinade

Spice Mix (Berbere-style)

Aromatics & Base

Seasoning & Finish

Method

Lamb & Marinade

  1. 1

    Trim and season

    Pat the lamb pieces dry with paper towels. Place in a bowl and toss with 1.5 tsp kosher salt, 0.5 tsp freshly ground black pepper and 1 tbsp lemon juice. Let sit at room temperature for 20–30 minutes to allow flavors to penetrate while you prepare other components.

Spice Mix (Berbere-style)

  1. 2

    Combine spices

    In a small bowl, combine 3 tbsp berbere, 1 tbsp paprika, 1 tsp ground coriander and 0.5 tsp ground fenugreek (if using). Mix thoroughly. This concentrated spice mix will be used to coat and build the sauce.

Aromatics & Base

  1. 3

    Brown the lamb

    Heat 1 tbsp neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add lamb pieces and brown on all sides until well caramelized, about 3–4 minutes per batch. Remove browned lamb to a plate and set aside. Add another 1 tbsp oil if needed between batches.

  2. 4

    Cook the onions slowly

    Reduce heat to medium. Add 4 tbsp unsalted butter to the same pot. Add 2 cups finely chopped yellow onion and a pinch of salt. Cook, stirring frequently, until the onions are deeply softened and golden-brown, about 18–25 minutes. Slow, steady cooking here develops the sweet, jammy base characteristic of wot.

  3. 5

    Add garlic and ginger

    When onions are well browned, add 6 cloves minced garlic and 1 tbsp grated ginger. Sauté for 1–2 minutes until fragrant, taking care not to burn.

  4. 6

    Incorporate tomato paste and spices

    Stir in 2 tbsp tomato paste and cook for 2–3 minutes, allowing the paste to deepen in color. Add the prepared spice mix (from previous section) and 0.5 tbsp extra berbere, stirring to coat the onion mixture. Cook the spices briefly (1–2 minutes) to toast them and release their aroma.

  5. 7

    Deglaze and combine

    Pour in 1 tbsp vinegar to deglaze the pot, scraping up any browned bits. Return the browned lamb and any accumulated juices to the pot. Add 2 cups low-sodium beef or lamb stock and 1/2 cup water to mostly cover the meat. Stir to combine.

  6. 8

    Simmer gently

    Bring to a gentle simmer, then reduce heat to low, cover partially with a lid, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened. If the sauce reduces too fast, add up to 1/2 cup additional water or stock. Skim off excess fat if desired.

Seasoning & Finish

  1. 9

    Adjust seasoning and finish

    Taste the wot and add 1 tsp salt (or to taste) and 1/2 tsp freshly ground black pepper. If you prefer more heat or deeper flavor, stir in an additional 1/2 tbsp berbere. Cook uncovered over low heat for another 5–10 minutes to meld flavors and thicken the sauce to your desired consistency.

  2. 10

    Rest and serve

    Remove from heat and let rest for 10 minutes. Sprinkle with 2 tbsp chopped fresh cilantro or parsley if desired. Serve hot with injera, rice or flatbread, and offer extra berbere at the table.

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