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Yebeg Alicha

Name: Yebeg Alicha
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 6
Cuisine: Ethiopia
Ingredients: 1 kg (about 2.2 lbs) undefined Lamb shoulder or leg; 4 large undefined Yellow onions; 100g (about 7 tbsp) undefined Niter Kibbeh (Ethiopian spiced clarified butter); 4 cloves undefined Garlic; 1 inch piece undefined Fresh ginger; 1 tablespoon undefined Ground turmeric; 2 cups (480 ml) undefined Water or lamb broth; 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 flavor profile. Unlike spicier 'wot' dishes, 'alicha' is known for its subtle taste, making it a wonderful introduction to Ethiopian cuisine.

準備時間25 minutes

調理時間1 hour 30 minutes

合計時間1 hour 55 minutes

分量6

難易度Easy

2件の編集· Feb 8

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Yebeg Alicha - Ethiopia traditional dish

🧂 材料

1 kg (about 2.2 lbs) Lamb shoulder or leg
4 large Yellow onions
100g (about 7 tbsp) Niter Kibbeh (Ethiopian spiced clarified butter)
4 cloves Garlic
1 inch piece Fresh ginger
1 tablespoon Ground turmeric
2 cups (480 ml) Water or lamb broth
to taste Salt
to taste Black pepper

👨‍🍳 作り方

1
In a heavy-bottomed pot or Dutch oven, melt the niter kibbeh over medium-low heat. Add the finely chopped onions. Cook slowly, stirring occasionally, for 25-30 minutes, or until the onions are very soft, translucent, and have turned a deep golden brown. This slow caramelization is crucial for developing the stew's base flavor.
⏱️ 30 minutes
2
Add the minced garlic, grated ginger, and ground turmeric to the pot. Stir continuously for about 1-2 minutes until fragrant. Be careful not to burn the garlic or spices.
⏱️ 2 minutes
3
Add the cubed lamb to the pot. Increase the heat to medium-high and sear the lamb pieces on all sides for about 5-7 minutes, until lightly browned. This step adds depth of flavor.
⏱️ 7 minutes
4
Pour in the water or lamb broth. Season generously with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
⏱️ 5 minutes
5
Simmer for at least 1 hour and 15 minutes, or until the lamb is fork-tender and easily shreds. Stir occasionally and add more liquid if the stew becomes too dry. The sauce should be rich and slightly thickened.
⏱️ 1 hour 15 minutes
6
Taste and adjust seasoning with salt and pepper as needed. Serve hot.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The vibrant yellow color of Yebeg Alicha comes from the generous use of turmeric.
✓This dish is a milder, turmeric-based alternative to the spicier Ethiopian 'wot' stews.
✓The term 'Alicha' in Amharic translates to 'mild' or 'plain', reflecting the dish's gentle flavor profile.

✨ 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 minutes of simmering for a heartier stew.
Substitute lamb with chicken thighs (adjust cooking time accordingly).