Harari & Ethiopian Muslim
Alicha
An Ethiopian dish of lamb, seasoned with mustard seeds and caraway and simmered on the stove.
1 hr 15 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
In dry pan over medium heat, stir fry onions for 2 minutes. Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well.
- 2
Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender.
- 3
Should the curry dry out too quickly, add another 1/2c water. At the end of the 45 mins, there should be very little sauce. Serve warm or at room temperature.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
