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Yebeg Alicha
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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 1 hour 15 minutes - 6
Taste and adjust seasoning with salt and pepper as needed. Serve hot.
â±ïž 1 minute
đĄ Proffstips
- âThe vibrant yellow color of Yebeg Alicha comes from the generous use of turmeric.
- âThis dish is a milder, turmeric-based alternative to the spicier Ethiopian 'wot' stews.
- âThe term 'Alicha' in Amharic translates to 'mild' or 'plain', reflecting the dish's gentle flavor profile.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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).