Ye Beg Alicha Wot (Ethiopian Mild Lamb Stew)
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
4 -6 Servings
-
Course
Main Course
-
Cuisine
Ethiopian
Ye Beg Alicha Wot (Ethiopian Mild Lamb Stew)
Report
A recipe for Ye Beg Alicha Wot (Ethiopian Mild Lamb Stew) from the cookbook, Enebla! Pieces of lamb are simmered with onions and warming spices.
Share:
Ingredients
- 2 pounds lamb shoulder or leg of lamb, cut into 1-2 inch cubes
- 2 large yellow onions diced
- 3 tablespoons kibe (Niter Kibbeh) or 1/2 cup oil
- 2 teaspoons grated ginger
- 4 cloves garlic diced
- 1 teaspoon ground turmeric
- 2 cups water
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- salt
Add to Shopping List
Instructions
- Place the lamb in a medium pot and add enough water to cover it by 2 inches. Bring to a boil over medium heat.
- Cook, stirring occasionally, until the lamb is rare to medium-rare but not fully cooked, about 5-8 minutes.
- Remove from the heat, drain, and set aside.
- Meanwhile, add the onions and oil to a separate pot. Cook over medium heat until the onions are translucent and beginning to brown, about 5 minutes.
- Add the ginger and garlic and cook, stirring, until just beginning to soften, about 4 minutes.
- Stir in the turmeric, making sure it does not clump. Add 2 cups of water and bring to a boil.
- Once the water is boiling, add the lamb to the boiling sauce and stir. Turn down the heat to low, add the coriander, cardamom, and salt to taste, and stir.
- Cover the pot and let cook, stirring occasionally, until the liquid is reduced by half and the sauce is moderately thick, 20-25 mintues.
- Serve hot with injera, rice, or your favorite whole grain bread.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
