Ye Beg Alicha Wot (Ethiopian Mild Lamb Stew)

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.

Course Main

Cuisine Ethiopian

Keyword Ethiopia, Ethiopian, lamb, meat, onion, turmeric

Prep Time 15

Cook Time 40

Total Time 55

Servings 4 -6 Servings

2 pounds (1 kilogram) lamb shoulder or leg of lamb, cut into 1-2 inch (2.5-5 centimeter) 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 (280 milliliters) water
1 tablespoon ground coriander
1 teaspoon ground cardamom
Salt

Place the lamb in a medium pot and add enough water to cover it by 2 inches (5 centimeters). 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 (480 milliliters) 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.