Yebeg Alicha

Name: Yebeg Alicha
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 kg Lamb Shoulder, cut into 3–4 cm cubes; 3 large Onions, finely chopped; 4 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; 4 cloves of Garlic, minced; 1 tbsp Ginger, fresh, minced; 1 1/2 tsp Ground Turmeric; 2 tsp Salt; 1/2 tsp Ground Black Pepper; 3 medium Potatoes, peeled and cut into chunks; 2 Carrots, peeled and sliced; 500ml Water, or as needed; Some Injera

Yebeg Alicha is a gentle, fragrant Ethiopian lamb stew simmered in spiced clarified butter and mild turmeric for a comforting, golden sauce. Tender lamb and root vegetables soak up the warm, aromatic flavors, making it perfect to serve family-style on injera for dipping and sharing. This version is mellow and savory—an elegant, everyday celebration of Ethiopian home cooking.

Yebeg Alicha is a gentle, fragrant Ethiopian lamb stew simmered in spiced clarified butter and mild turmeric for a comforting, gol... Show more

Traditional Ethiopian Recipe

Health Grade

B+ · Healthy

Rating

4.0

Time

1 hr40 min

Price

3,03 €

Calories

1009 kcal

meal prep

one pot

gluten free

high protein

Method

Prep everything

Trim the Lamb Shoulder and cut it into 3–4 cm cubes if it isn’t already. Finely chop the Onion, mince the Garlic and Ginger, peel the Potatoes and cut them into chunks, and peel and slice the Carrots. Keeping the pieces fairly even will help everything cook at the same pace.

Cook the onions

Set a large heavy pot over medium heat and melt the Niter Kibbeh. Add the onion and cook, stirring often, until it turns soft, glossy, and pale golden, 12–15 minutes.

Bloom spices

Stir in the Garlic, Ginger, Ground Turmeric, Salt, and Ground Black Pepper, and cook for 1 minute until fragrant. Add the lamb and keep stirring for 3–4 minutes until the outside loses its raw pink color and the onions are clinging to the meat.

Simmer the lamb

Pour in the Water, scraping the bottom of the pot to loosen any flavorful bits. Bring it to a gentle simmer, then lower the heat, cover partially, and cook for 45 minutes, stirring now and then, until the lamb is starting to turn tender.

Add vegetables

Stir in the potatoes and carrots, then keep the stew at a gentle simmer for 20 minutes, uncovered or with the lid slightly ajar, until the vegetables are tender and the lamb is fully soft. If the broth looks a little thin, let it bubble for a few extra minutes so it becomes lightly silky.

Serve

Taste the stew and adjust the seasoning if needed, then ladle the Yebeg Alicha over or alongside the Injera. Make sure each serving gets plenty of lamb, vegetables, and broth.