Entree: Ethiopia – Central Culinary Region – አሊቻ ወጥ ➤ Alicha Wat (Mild Ethiopian stew of meat and vegetables simmered in spiced butter and turmeric)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) lamb or beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 3 large onions, about 18 oz (510 g), finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom (optional)
- 2 medium carrots, about 8 oz (225 g), cut into 1/2-inch (1 cm) rounds
- 2 medium potatoes, about 12 oz (340 g), peeled and cubed
- 1 small head cabbage, about 1 lb (450 g), core removed and roughly chopped
- 1 cup (240 ml) low-sodium beef or chicken stock
- 1 tbsp (15 ml) tomato paste (optional, for body)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Injera or steamed rice, for serving

Instructions

1. In a heavy pot, heat the niter kibbeh (or butter) over medium heat. Add the chopped onions and cook slowly, stirring frequently, until very soft and starting to caramelize, about 20–25 minutes.
2. Add the garlic and ginger and cook 2–3 minutes until fragrant. Stir in the turmeric, coriander, and cardamom; cook 1 minute to bloom the spices.
3. Add the cubed meat and increase heat to medium-high; brown the meat briefly, turning to coat with the spiced onion mixture.
4. Stir in the tomato paste if using, then add the stock, reduce heat to a gentle simmer, cover partially, and cook 30 minutes.
5. Add the carrots, potatoes, and cabbage to the pot, season with salt and pepper, and continue to simmer, covered, until the meat and vegetables are tender, about 20–30 more minutes. Add a splash of water or stock if the stew becomes too thick.
6. Adjust seasoning to taste. Remove from heat and let rest a few minutes. Garnish with chopped cilantro or parsley if desired and serve hot with injera or steamed rice.