Entree: Ethiopia – Gurage – የበግ አልጫ ➤ Yäbäg Alicha (Mild Ethiopian lamb stew gently spiced with turmeric and seasoned butter served without berbere)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 6 tbsp (85 g) unsalted butter (used to make niter kibbeh)
- 1 cinnamon stick (about 2 inches / 5 cm)
- 4 green cardamom pods, lightly crushed
- 1/2 tsp (1 g) fenugreek seeds
- 1 tbsp (8 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water or low-sodium broth, plus more as needed
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) neutral oil (if additional fat is needed for browning)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)

Instructions

1. Make niter kibbeh: melt the 6 tbsp (85 g) butter in a small saucepan over low heat. Add the cinnamon stick, crushed cardamom pods, and fenugreek seeds and gently simmer for 10–12 minutes to infuse flavors, skimming foam. Remove from heat, strain through a fine mesh, and reserve the clarified spiced butter (niter kibbeh).
2. In a large heavy pot or Dutch oven, heat 1–2 tbsp (15–30 ml) of the niter kibbeh (or oil if preferred) over medium-high heat. Brown the lamb pieces in batches until lightly seared on all sides, about 4–6 minutes per batch. Remove lamb and set aside.
3. Reduce heat to medium and add the chopped onion to the pot. Sauté in 1–2 tbsp (15–30 ml) niter kibbeh until soft and golden, about 8–10 minutes.
4. Add the minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in the ground turmeric and black pepper and cook 30 seconds to bloom the spice.
5. Return the browned lamb to the pot. Add 1 cup (240 ml) water or broth, scrape up any browned bits, bring to a simmer, then reduce heat to low. Cover and simmer gently until lamb is tender, about 45–60 minutes; add additional water by 1/4 cup (60 ml) increments if needed to maintain a moist stew.
6. When lamb is tender and sauce has slightly thickened, stir in 1 tbsp (15 ml) lemon juice and adjust salt to taste. Warm through 2–3 minutes.
7. Serve Yebeg Alicha hot, garnished with chopped cilantro if desired, alongside injera, boiled grains, or rice.