Berbere Lamb Stew

  • 1 Tbs olive oil
  • 2 lbs leg of lamb, cubed
  • 1 med onion, chopped
  • 2 carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, sliced
  • Salt & Pepper
  • 3 cups low sodium beef stock
  • 2 bottles Mama Kicks Berbere Sauce
  • 1 lb baby potatoes, halved
  • Fresh parsley to garnish

Place chicken in a sealable 1-gallon storage bag.

Empty Mama Kicks Jerk Marinade into bag, seal and massage to fully coat.

Refrigerate for a couple hours, ideally overnight.

Grill chicken over medium heat until fully cooked.

Serve with beans (traditionally called peas) and rice.

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