Yebeg Alicha (ethiopian Spiced Lamb And Potato Stew)

Yebeg Alicha is a traditional Ethiopian dish featuring tender spiced lamb and hearty potatoes in a flavorful stew. This dish is a comforting and aromatic meal that is perfect for sharing with family and friends.

Gluten Free Dairy Free Main Course Ethiopian Yebeg Alicha Ethiopian Cuisine Lamb Stew
Yebeg Alicha (ethiopian Spiced Lamb And Potato Stew)

Ingredients

  • 1.5 lbs boneless lamb, cut into cubes
  • 2 large potatoes, peeled and diced
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tbsp vegetable oil
  • 2 cups chicken broth
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cardamom
  • 1/2 tsp black pepper
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
  2. Add the lamb cubes to the pot and brown on all sides.
  3. Stir in the turmeric, cumin, cardamom, and black pepper. Cook for 2 minutes to toast the spices.
  4. Pour in the chicken broth and bring to a simmer. Cover and cook for 45 minutes, or until the lamb is tender.
  5. Add the diced potatoes to the pot and simmer for an additional 15 minutes, or until the potatoes are cooked through.
  6. Season with salt to taste and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large pot Knife Cutting board Grater Measuring spoons Measuring cups

Tools

Serving bowls Spoons Forks

Serving suggestions

Yebeg Alicha is traditionally served with injera, a sourdough flatbread, for a complete Ethiopian dining experience.

Tips & tricks

For a richer flavor, you can substitute lamb with goat meat.

Cost

$20