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Yebeg Wat

Serves 4 to 6 Entree meat

Yebeg Wat

Yebeg Wat is a staple at Ethiopian celebration tables, where its rich aroma signals a meal that brings people together. This dish showcases the warmth of home cooking, with bold and inviting flavors that make it a beloved choice for festive gatherings. It's a dish deeply rooted in tradition, yet adaptable enough to grace any occasion where family and friends come together.

Expect a hearty stew with tender lamb, enveloped in the earthy heat of berbere and the richness of niter kibbeh. The slow-cooked onions and garlic meld seamlessly with ginger, creating a deep, comforting flavor. Serve this robust dish with injera, letting the sour, spongy bread soak up the savory sauce, completing the experience.

Ingredients

  • 900 g (2 lb)bone-in lamb shoulder — cut into serving pieces
  • 3 tbspberbere
  • 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 finely chopping 2 red onions. Use a sharp knife to ensure even pieces, as this will help them cook uniformly. Mince 4 cloves of garlic and grate 1 tablespoon of fresh ginger. Set these aside, as they will be added in stages to build the flavor of the dish.
  2. In a large, heavy-bottomed pot, add the chopped onions. Cook them over medium heat without any oil, stirring frequently. This dry cooking method will draw out the moisture and intensify the onion's sweetness. Once the onions are soft and translucent, add 3 tablespoons of niter kibbeh. Allow the butter to melt and coat the onions, turning them a golden color.
  3. Add 3 tablespoons of berbere to the pot, stirring it into the onion mixture. Follow with the minced garlic and grated ginger. Cook for a few minutes until the spices become fragrant, which indicates they have bloomed. This step is crucial for releasing the full flavor of the spices.
  4. Cut the 900 g (2 lb) bone-in lamb shoulder into manageable pieces, ensuring some bone remains for flavor. Add the lamb to the pot, stirring to coat it in the spiced onion mixture. Allow the lamb to brown slightly, which will deepen the flavor of the stew.
  5. Stir in 2 tablespoons of tomato paste, ensuring it is evenly distributed. Pour in 1 1/2 cups of water or beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer, cover the pot, and let it cook until the lamb is tender and the sauce has thickened. This should result in a rich, aromatic stew.
  6. Once the lamb is tender, taste the sauce and add 1 teaspoon of fine salt, adjusting as necessary. The sauce should have a deep, complex flavor with a hint of heat from the berbere. Serve the Yebeg Wat hot with injera, allowing the bread to soak up the flavorful sauce.
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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