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Yebeg Wot
Spicy Lamb Stew
A classic Ethiopian Yebeg Wot, featuring tender lamb simmered in a rich, spicy berbere sauce. This slow-cooked stew is deeply flavorful and traditionally served with injera.
🧂 Ingrédients
- 1 kg (about 2.2 lbs) Lamb shoulder or leg
- 4 large Yellow onions
- 4 tablespoons Berbere spice blend(Adjust to your spice preference. High-quality berbere is key.)
- 100g (about 7 tablespoons) Niter Kibbeh (Ethiopian spiced clarified butter)(If unavailable, use unsalted butter and add a pinch of cardamom, fenugreek, and turmeric.)
- 4 cloves Garlic
- 2 tablespoons Fresh ginger
- 1 cup (240ml) Water or lamb broth(Add more as needed during cooking)
- to taste Salt
👨🍳 Instructions
- 1
In a heavy-bottomed pot or Dutch oven, add the finely chopped onions. Cook over medium-low heat, stirring frequently, until they are deeply golden brown and caramelized. This process should take about 20-25 minutes. Avoid burning them; the goal is a rich, sweet flavor.
⏱️ 25 minutes - 2
Add the niter kibbeh to the pot with the caramelized onions. Once melted and fragrant, stir in the berbere spice blend. Cook, stirring constantly, for about 5 minutes until the spices are toasted and release their aroma. Be careful not to scorch the berbere.
⏱️ 5 minutes - 3
Add the cubed lamb to the pot. Increase the heat to medium-high and brown the lamb pieces on all sides. This step helps to seal in the juices and add depth of flavor. You don't need to cook it through, just get a nice sear.
⏱️ 10 minutes - 4
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Pour in the water or lamb broth. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly.
⏱️ 2 minutes - 5
Simmer the wot gently, covered, for at least 1 hour and 15 minutes, or until the lamb is very tender and falling apart. Stir occasionally, adding a splash more water or broth if the stew becomes too dry. The sauce should thicken considerably.
⏱️ 1 hour 15 minutes to 1 hour 30 minutes - 6
Once the lamb is tender and the sauce has thickened to your liking, taste and season with salt as needed. The berbere and niter kibbeh can be salty, so season carefully. Serve hot, traditionally with injera (Ethiopian sourdough flatbread).
⏱️ 5 minutes
💡 Conseils de pro
- ✓Patience is key for caramelizing the onions and slow-cooking the lamb. This develops the rich flavor.
- ✓Use a good quality berbere blend for authentic taste.
- ✓Niter kibbeh adds a unique, aromatic richness. If you can't find it, making your own is recommended, or substitute with good quality unsalted butter and spices.
- ✓The stew thickens as it cools, so aim for a slightly looser consistency than you might prefer when serving.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a spicier wot, increase the amount of berbere or add a pinch of chili flakes.
- Add hard-boiled eggs during the last 30 minutes of simmering for a classic variation.