Harari & Ethiopian Muslim
Ethiopian Mild Lamb Stew (Yebeg Alicha)
A stew of lamb, seasoned with ginger and cardamom and simmered on the stove.
1 hr 5 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 40 min · 65 min total
- medium
- 1
Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water. Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
- 2
In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
- 3
Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes. Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
- 4
Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
