Yebeg Wot (ethiopian Spiced Lamb And Lentil Stew)

Yebeg Wot is a traditional Ethiopian dish that features tender lamb simmered in a rich and flavorful sauce, paired with hearty lentils. This aromatic stew is packed with spices and is perfect for a cozy dinner with family and friends.

Yebeg Wot (ethiopian Spiced Lamb And Lentil Stew)

Ingredients

  • 1 lb boneless lamb, cut into cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp berbere spice mix
  • 1/2 cup red lentils
  • 2 cups beef or vegetable broth
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
  2. Add the garlic, ginger, and berbere spice mix. Cook for 2-3 minutes, stirring constantly to prevent burning.
  3. Add the lamb cubes and brown on all sides.
  4. Stir in the tomato paste and lentils, then pour in the broth. Season with salt to taste.
  5. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender and the lentils are cooked through.
  6. Serve the Yebeg Wot hot with injera bread or rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
30g
Fat
16g

Supplies

Large pot Stirring spoon Cutting board Knife Grater

Tools

Stovetop

Serving suggestions

Yebeg Wot is traditionally served with injera, a sourdough flatbread, and can also be enjoyed with rice.

Tips & tricks

For an extra kick of heat, add extra berbere spice mix to the stew. Adjust the spice level to your preference.

Cost

$20