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.
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
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
- Add the garlic, ginger, and berbere spice mix. Cook for 2-3 minutes, stirring constantly to prevent burning.
- Add the lamb cubes and brown on all sides.
- Stir in the tomato paste and lentils, then pour in the broth. Season with salt to taste.
- 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.
- 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