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Yebeg Alicha

Serves 4 to 6 Entree meat

Yebeg Alicha

Yebeg Alicha is a cherished staple in the highlands of Ethiopia, where its inviting aroma signals the heart of daily meals. This dish, rooted in the everyday culinary traditions of Ethiopian homes, brings families together around the table with its comforting allure. It's a dish that speaks to the generous spirit of home cooking, where every ingredient is meant to be tasted and savored.

The flavors of Yebeg Alicha are warm and earthy, with lamb shoulder simmered gently in a blend of turmeric, ginger, and garlic, creating a dish that's both rich and subtle. The heat of green chili punctuates the savory depth, while niter kibbeh lends a buttery undertone. Serve it with injera, letting the spongy bread soak up every golden drop.

Ingredients

  • 900 g (2 lb)bone-in lamb shoulder — cut into serving pieces
  • 1 tspground turmeric
  • 1green chili — slit
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 2 tbsptomato paste
  • 1 1/2 cupswater or beef broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by preparing your ingredients: finely chop 2 red onions and set aside. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice 1 green chili into thin rounds, removing seeds if you prefer less heat. Cut the 900 g (2 lb) bone-in lamb shoulder into manageable pieces, ensuring each piece has some bone attached for flavor.
  2. Place a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook them without oil, stirring frequently. This dry cooking method will help the onions release their moisture and develop a deep, sweet flavor. Once the onions are soft and starting to brown, add 3 tablespoons of niter kibbeh, allowing it to melt and coat the onions, turning them golden.
  3. Stir in 1 teaspoon of ground turmeric along with the minced garlic and ginger. Cook for a few minutes until the mixture is fragrant and the turmeric has bloomed, giving off a warm, earthy aroma. This step is crucial for building the foundation of flavors in your Yebeg Alicha.
  4. Add the lamb pieces to the pot, stirring to coat them in the aromatic onion and spice mixture. Allow the lamb to brown slightly on all sides, which will enhance the depth of flavor in the dish. Once the lamb is browned, stir in 2 tablespoons of tomato paste, ensuring it is well combined with the other ingredients.
  5. Pour in 1 1/2 cups of water or beef broth, scraping the bottom of the pot to release any browned bits. Add 1 teaspoon of fine salt and the sliced green chili. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly until the lamb is tender and the sauce has reduced to a rich consistency, which should coat the back of a spoon.
  6. Once the lamb is tender and the sauce has thickened, taste the dish and adjust the salt if necessary. The flavors should be balanced, with a gentle heat from the chili and a rich, savory depth from the niter kibbeh and spices. Serve the Yebeg Alicha hot, accompanied by fresh injera, allowing everyone to enjoy the comforting aromas and flavors of this traditional Ethiopian dish.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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