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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

烹飪時間1 hour 30 minutes

總計時間1 hour 55 minutes

份量6

難度Easy

2 個編輯· Feb 8

製作您的版本

Yebeg Alicha - Ethiopia traditional dish

🧂 食材

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

👨‍🍳 步驟

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

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💡 專業提示

✓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.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

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).