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Ethiopian Spiced Lamb Stew (Yebeg Alicha Wot - Dairy & Nut-Free)

A mild and comforting Ethiopian lamb stew, seasoned with turmeric, ginger, and garlic. This dairy and nut-free version retains all the flavor of the original.

95m4 servings
DAIRY-freeNUTS-free
420 cal|35g protein|15g carbs|25g fat|2g fiber

Ingredients

  • about 680 g Lamb stew meat
  • 2 cups Water
  • 1 large Red onion
  • 5 cloves Garlic
  • 2 teaspoons Ginger
  • 1 teaspoon Turmeric powder
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Cut the lamb stew meat into bite-sized pieces.
  2. 2Finely chop the red onion and mince the garlic and ginger.
  3. 3In a pot, heat the vegetable oil over medium heat.
  4. 4Add the lamb and brown on all sides.
  5. 5Remove the lamb from the pot and set aside.
  6. 6Add the onion to the pot and cook until softened, about 5 minutes.
  7. 7Stir in the garlic, ginger, and turmeric powder. Cook for 1 minute, stirring constantly.
  8. 8Return the lamb to the pot. Add water and bring to a boil, then reduce heat and simmer for 1 hour, or until the lamb is tender.
  9. 9Season with salt to taste. Serve hot with injera or rice.

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