Ethiopian Mild Lamb Stew (Yebeg Alicha) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Lamb Alicha is my favorite dish. It reminds me of my childhood. 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 |
Directions:
1. Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
2. Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
3. In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
4. Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
5. Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
6. Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
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