Yebeg Alecha (Ethiopian Mild Lamb Stew)

🧂 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 Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve hot, traditionally with injera (Ethiopian sourdough flatbread) or rice.

   ⏱️ N/A

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving