Ethiopian Mild Lamb Stew Yebeg Alicha Recipes

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)

Ethiopian Mild Lamb Stew (Yebeg Alicha) image

Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.

Provided by yewoinfamilycooking

Categories Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lamb chops (ribs and meat)
1/4 cup clarified butter (purified)
2 cups white onions (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoons garlic powder
1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder
1 teaspoon false cardamom (korerima)
1/4 teaspoon turmeric
2 chili peppers (seeded and sliced)
6 cups water
salt

Steps:

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.
In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
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.
Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.

Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7

ALICHA (ETHIOPIAN STEW)

Alicha (Ethiopian Stew) image

One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.

Provided by Missy Wombat

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 1/2 cups red onions (chopped)
1/4 teaspoon garlic
6 new potatoes, chopped
5 carrots, chopped
1 small cabbage, chopped
6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped

Steps:

Cook onions and garlic in oil until transparent.
Wash and chop vegetables and add them to the onions, lightly browning.
Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
Season to taste then add chilli, parsley and basil just before serving.

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