Ye'beg Wot

Ye'beg Wot (Ethiopian Lamb Stew)

A classic Ethiopian lamb stew where meat is slowly simmered with a large quantity of red onions, berbere and niter kibbeh until the sauce turns deep red and thick. Served with injera for scooping.

Prep

30 min

Cook

150 min

Total

180 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) bone-in lamb shoulder or leg, cut into 3 cm (1¼ inch) pieces; bone-in gives a richer sauce
• •1000 g (2¼ lb) red onions, about 6 large, finely chopped
• •60 ml (4 tbsp) niter kibbeh, Ethiopian spiced clarified butter; see note
• •40 g (3 tbsp) berbere spice blend, adjust to taste; store-bought or homemade
• •6 cloves garlic, crushed to a paste with a little salt
• •15 g (1 tbsp) fresh ginger, grated
• •5 ml (1 tsp) ground turmeric, optional, for colour
• •10 g (2 tsp) salt, or to taste
• •500 ml (2 cups) water, plus more as needed
• •8 pieces injera, for serving

Steps

1. 1 Place the chopped red onions in a large heavy-based pot or Dutch oven with 120 ml (½ cup) water. Cover and cook over medium heat, stirring occasionally, for 25–30 minutes until the onions have completely softened and the water has evaporated. Do not add oil or butter at this stage - this dry-cooking of the onions is the foundation of the dish.
2. 2 Add the niter kibbeh and continue cooking, stirring often, for 10–15 minutes until the onions are golden and the fat separates from them.
3. 3 Add the garlic paste, ginger and turmeric (if using). Cook for 2 minutes, stirring, until fragrant.
4. 4 Add the berbere and salt. Stir well and cook for 3–4 minutes, until the spice darkens and the fat begins to separate again. If the mixture sticks, add a splash of water.
5. 5 Add the lamb pieces and stir to coat thoroughly in the onion-spice paste. Cook for 5 minutes, turning the pieces, so the meat is sealed on all sides.
6. 6 Pour in 500 ml (2 cups) water. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1½–2 hours, stirring every 15–20 minutes and adding a splash of water if the sauce becomes too thick or starts to catch.
7. 7 Doneness cue: the lamb is done when a fork or skewer slides into the thickest piece with no resistance and the meat easily pulls away from the bone. Internal temperature should reach at least 90°C (195°F) for properly tender, fall-apart lamb.
8. 8 Remove the lid and simmer for a further 10–15 minutes to reduce the sauce until it is thick, glossy and deep red, and the fat has risen to the surface. Taste and adjust salt or berbere.
9. 9 Serve hot, ladled onto a large piece of injera, with extra injera on the side for tearing and scooping up both the meat and the sauce.