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Yebeg Alecha

Name: Yebeg Alecha
Prep time: PT25 minutes
Cook time: PT1 hour 45 minutes
Total time: PT2 hours 10 minutes
Yield: 6
Cuisine: Ethiopia
Ingredients: 800 g Lamb shoulder or leg; 3 large Yellow onions; 60 g Niter Kibbeh (Ethiopian spiced clarified butter) (If unavailable, unsalted butter can be substituted, though the authentic flavor will be slightly altered.); 2 tbsp Ground turmeric; 2 tbsp Fresh ginger; 4 cloves Garlic; 500 ml Water or lamb broth (Adjust as needed to achieve desired stew consistency.); to taste undefined Salt; to taste undefined Black pepper

Ethiopian Mild Lamb Stew

A comforting and mild Ethiopian lamb stew, characterized by its vibrant yellow hue from turmeric and a gentle, aromatic flavor profile. This dish is a staple in Ethiopian cuisine, often served during celebrations and family gatherings.

準備時間25 minutes

調理時間1 hour 45 minutes

合計時間2 hours 10 minutes

分量6

難易度Medium

2件の編集· Feb 8

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Yebeg Alecha - Ethiopia traditional dish

🧂 材料

800 g Lamb shoulder or leg
3 large Yellow onions
60 g Niter Kibbeh (Ethiopian spiced clarified butter)(If unavailable, unsalted butter can be substituted, though the authentic flavor will be slightly altered.)
2 tbsp Ground turmeric
2 tbsp Fresh ginger
4 cloves Garlic
500 ml Water or lamb broth(Adjust as needed to achieve desired stew consistency.)
to taste Salt
to taste Black pepper

👨‍🍳 作り方

1
Melt the Niter Kibbeh in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and sauté, stirring frequently, until they are very soft and translucent, about 15-20 minutes. Avoid browning them; they should become pale yellow and sweet. This slow sautéing is crucial for developing the stew's base flavor.
⏱️ 15-20 minutes
2
Stir in the ground turmeric, minced garlic, and grated ginger. Cook for another 2-3 minutes, stirring constantly, until fragrant. This step toasts the spices and releases their aromatic oils.
⏱️ 2-3 minutes
3
Add the cubed lamb to the pot. Increase the heat slightly to medium-high and sear the lamb on all sides until lightly browned, about 5-7 minutes. This helps to lock in the juices and add depth of flavor.
⏱️ 5-7 minutes
4
Pour in the water or lamb broth, ensuring the lamb is mostly submerged. Bring the stew to a gentle simmer. Season with salt and black pepper to taste.
⏱️ 5 minutes
5
Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for 1 hour and 30 minutes, or until the lamb is fork-tender. Stir occasionally to prevent sticking and add a little more liquid if the stew becomes too dry.
⏱️ 1 hour 30 minutes
6
Once the lamb is tender, remove the lid and continue to simmer for an additional 10-15 minutes, or until the stew has reached your desired consistency. The sauce should be rich and slightly thickened. Taste and adjust seasoning if necessary.
⏱️ 10-15 minutes
7
Serve hot, traditionally with injera (Ethiopian sourdough flatbread) or rice.
⏱️ N/A

調理履歴を記録する

💡 プロのコツ

✓This is a mild stew, intentionally without the spicy berbere blend. The 'alecha' style focuses on aromatic spices like turmeric and ginger.
✓The vibrant yellow color comes directly from the generous amount of turmeric used.
✓For a richer flavor, ensure you use good quality Niter Kibbeh. If using regular butter, consider infusing it with cardamom, fenugreek, and cumin seeds for a similar aromatic profile.
✓The key to tender lamb is slow, gentle simmering.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add cubed potatoes and carrots during the last 30-40 minutes of simmering for a heartier stew.
Incorporate other root vegetables like parsnips or sweet potatoes.
For a touch of acidity, a squeeze of lemon juice can be added just before serving.