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Yebeg alicha (የበግ አልጫ): recipe illustration
Meat

Yebeg alicha (የበግ አልጫ)

A mild lamb stew, flavoured with turmeric and ginger, with a creamy golden sauce. It is served at celebrations and family meals, with injera.

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Ingredients

Ingredients

Parfum

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely chop the onions, garlic and ginger, then blend them with a little water to make a smooth paste.
  2. Melt the spiced butter in a casserole over medium heat and fry the onion paste for 10 minutes until well browned.
  3. Add the turmeric, paprika and tomato paste, then stir for 2 minutes.
  4. Add the lamb pieces, coat them in the sauce and let them sear for 5 minutes.
  5. Pour in the water, add the whole chilli and the salt, then cover and simmer gently for 1 hour, stirring from time to time.
  6. Check that the meat is tender and the sauce has thickened, then adjust the seasoning.
  7. Serve hot, with the injera.

Variations and tips

Family version. Add 2 potatoes cut into cubes 20 minutes before the end of cooking for a more filling dish.

Using what's available. A lamb shoulder from the butcher works perfectly; failing that, free-range chicken pieces work well with the cooking time reduced to 40 minutes.

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Original Ecomely recipe.