Ethiopian
⭐ Highly Rated
1h 30mmedium
EthiopianLunch
Recipe Story
origins & traditionsYebeg Alicha is a beloved comfort food throughout the highlands, showcasing the delicate side of the culinary tradition. Unlike fiery red preparations, this golden dish relies on turmeric, ginger, and garlic to create a warming, aromatic sauce that allows the natural flavors of tender lamb and potatoes to shine. The slow-simmering technique ensures the meat becomes fork-tender while the potatoes absorb the fragrant spices. This mild yet flavorful preparation is traditionally served family-style on a large platter lined with injera, where everyone gathers to share the meal. The dish demonstrates the sophistication of spice layering without heat, making it accessible to those who prefer gentler flavors while still delivering an authentic taste experience.
Instructions
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Cut the lamb into 2-inch cubes, trimming excess fat. Peel and quarter the potatoes. Dice the onions finely. Mince the garlic and grate the ginger.
In a large heavy-bottomed pot or dutch oven, cook the diced onions over medium heat without oil for 8-10 minutes, stirring frequently until they soften and release moisture. The onions will create their own liquid.
Add the minced garlic, grated ginger, turmeric, and a pinch of salt. Stir continuously for 2-3 minutes until fragrant and the spices coat the onions evenly.
Add the lamb cubes to the pot, stirring to coat them with the spice mixture. Cook for 5-7 minutes, turning the meat occasionally until it begins to brown lightly.
Pour in 3 cups of water and add the bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally.
Add the quartered potatoes to the pot. If the liquid has reduced significantly, add another cup of water. Season with additional salt and black pepper to taste.
Continue simmering covered for another 25-30 minutes until the potatoes are tender and the lamb is falling apart. The sauce should be thick and coating the ingredients.
Remove bay leaves. Adjust seasoning if needed. Let rest for 5 minutes before serving.
Serve hot on a large platter lined with injera or alongside rice. Garnish with fresh cilantro if desired.
Yebeg Alicha - Mild Lamb and Potato Stew
4.7 (25)
A comforting traditional dish featuring tender lamb and potatoes simmered in aromatic turmeric and ginger-infused sauce, served with injera flatbread for an authentic experience.
medium
1h 50m
6 servings
Ingredients
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Main Ingredients
- 900 grams lamb, cut into 2-inch cubes
- 4 pieces potatoes, peeled and quartered
Aromatics
- 3 pieces onions, finely diced
- 6 cloves garlic, minced
- 2 tablespoons ginger, freshly grated
Spices
- 2 teaspoons turmeric
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
- 2 pieces bay-leaves
Garnish
- 2 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•For best results, choose lamb shoulder or leg meat with some marbling - the fat renders during cooking and adds richness to the sauce.
•The key to authentic Alicha is the slow-cooked onion base; resist the urge to add oil initially as the onions will release enough moisture.
•If the sauce becomes too thick during cooking, add water in small increments.
•Some cooks add a tablespoon of butter at the end for extra richness.
•This dish tastes even better the next day as the flavors meld together.
•For a vegetarian version, substitute lamb with chickpeas and reduce cooking time accordingly.
•Traditionally served with injera, but it pairs equally well with rice or flatbread.
