Ethiopian Spiced Lamb Stew

Ingredients

• 2 tablespoons red wine
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon berbere, see Note
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 3 ½ pounds boneless leg of lamb, cut into 1-inch cubes (see Note)
• Kosher salt
• Freshly ground pepper
• ¼ cup extra-virgin olive oil
• 2 red onions, halved and thinly sliced
• 6 cloves garlic, minced
• 2 teaspoons rosemary, finely chopped
• 2 teaspoons thyme, finely chopped
• 2 plum tomatoes, cut into 3/4-inch dice
• 1 yellow bell pepper, cut into 1/2-inch dice
• 1 (large) shallot, thinly sliced

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