Yebeg Alicha

Yebeg Alicha (Ethiopian Mild Turmeric Lamb Stew)

A gentle Ethiopian lamb stew scented with turmeric, garlic, ginger and often cardamom, cooked in niter kibbeh (spiced clarified butter). Unlike the fiery berbere wots, alicha is mellow and golden, letting the lamb and sweet onions shine.

Prep

25 min

Cook

105 min

Total

130 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) lamb shoulder or leg, cut into 3 cm (1¼ inch) cubes, bone-in adds flavour; trim excess fat but keep some
• •600 g (1⅓ lb) yellow onions, finely chopped, about 4 medium; traditional stew uses plenty of onion
• •80 ml (⅓ cup) niter kibbeh (Ethiopian spiced clarified butter), substitute ghee, or neutral oil for dairy-free
• •6 cloves garlic, minced, or 1 tbsp garlic paste
• •1 tbsp fresh ginger, grated, or 1 tsp ground ginger
• •1½ tsp ground turmeric, gives the golden colour; adjust to taste
• •1 tsp ground cardamom, or 4–5 green cardamom pods, lightly crushed
• •1 tsp ground cumin, optional but common
• •500 ml (2 cups) water or lamb stock, hot
• •1 tsp fine salt, plus more to taste
• •1 pinch black pepper, freshly ground
• •1 tbsp fresh lemon juice, optional, to finish
• •1 handful fresh coriander (cilantro), chopped, for garnish, optional

Steps

1. 1 Pat the lamb cubes dry and season lightly with salt. Have the onions, garlic, ginger and spices ready - this stew moves quickly once the pot is hot.
2. 2 Set a heavy-based pot or Dutch oven over medium heat. Add half the niter kibbeh (or ghee/oil) and let it melt and foam.
3. 3 Add the chopped onions and a pinch of salt. Cook, stirring regularly, for 12–15 minutes until soft, translucent and just turning golden - do not brown them deeply; alicha wants sweet, pale onions.
4. 4 Add the garlic and ginger. Stir for 1–2 minutes until fragrant and the raw smell is gone.
5. 5 Add the turmeric, cardamom and cumin (if using). Stir for 30 seconds to bloom the spices in the fat.
6. 6 Turn the heat up to medium-high and add the lamb. Toss to coat and cook for 5–7 minutes, turning the pieces, until the lamb is lightly browned on the outside.
7. 7 Pour in the hot water or stock. Scrape up any bits stuck to the base of the pot. Add the black pepper.
8. 8 Bring to a boil, then reduce the heat to low, cover with a lid slightly ajar, and simmer gently for 60–75 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened into a golden gravy. Add a splash of hot water if it dries out too early.
9. 9 Doneness cue: the lamb is done when a piece pulls apart easily with a fork and the internal temperature reaches at least 90°C / 195°F for collagen to break down into gelatine (safe minimum for cooked lamb is 63°C / 145°F, but this stew needs the higher temperature for tenderness).
10. 10 Stir in the remaining niter kibbeh for gloss and aroma. Taste and adjust salt. If using, add the lemon juice and most of the coriander.
11. 11 Rest off the heat, covered, for 5 minutes. Garnish with coriander and serve hot with injera or steamed rice.