ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
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
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
ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)
Make and share this Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
- In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
- On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
- Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
- Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
- Serve it hot with Injera, rice, bread or as desired.
- * You will find these spices in Ethiopian or Indian shops/groceries.
- ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).
Nutrition Facts : Calories 290.4, Fat 22.9, SaturatedFat 12.8, Cholesterol 89.8, Sodium 56.6, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 15.6
ALICHA (ETHIOPIAN STEW)
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
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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Ethiopian cuisine is widely regarded as one of the most unique and flavorful cuisines in the world. With a rich cultural history, Ethiopian food has been influenced by different regions and communities, each bringing their distinct flavor and taste to the diverse country. One such dish that represents the country's culinary heritage and has become popular globally is the Alichan Ethiopian stew recipe.
What is Alichan Ethiopian Stew?
The Alichan Ethiopian Stew is a traditional dish made from lamb or beef, and is often prepared on special occasions, such as weddings or religious ceremonies. The dish is typically served with bread or injera, a sourdough flatbread made from teff flour. The stew itself is rich and hearty, with a unique blend of spices and aromatics that give it a distinct flavor and aroma that is difficult to replicate.
Ingredients
The ingredients for Alichan Ethiopian Stew can vary depending on the region and preferences, but typically include:
- 1-2 pounds of lamb or beef, cut into chunks
- 2-3 onions, chopped
- 3-4 cloves of garlic, minced
- 1-2 tablespoons of ginger, grated
- 1-2 tablespoons of berbere spice mix
- 2-3 tablespoons of tomato paste
- 2-3 cups of water or broth
- Salt and pepper, to taste
Preparation
The preparation for this stew recipe often requires some patience and attention, but the end result is well worth the effort. Here are the key steps:
- Begin by seasoning the chunks of lamb or beef with salt and pepper, and brown them in a large pot or Dutch oven on medium heat. Once browned, remove the meat from the pot and set aside.
- In the same pot, sauté the onions, garlic and ginger until soft and fragrant.
- Add the berbere spice mix and tomato paste to the pot, and stir until well combined.
- Return the meat to the pot, and add enough water or broth to cover the meat. Bring to a boil and then reduce the heat to a simmer.
- Cook the stew for at least an hour or until the meat is tender and the sauce has thickened. Stir occasionally, and add more water or broth as needed to keep the meat covered and prevent it from drying out too much.
- Once the stew is done, adjust the seasoning as needed with salt and pepper, and serve hot with bread or injera.
Variations
As with many traditional dishes, there are several variations and adaptations of this stew recipe that often depend on regional or familial preferences. Some of the most popular variations include:
- Vegetarian or vegan Alichan, which often substitutes chickpeas or lentils for the meat and is still highly flavorful thanks to the spices and aromatics.
- Seafood Alichan, which uses fish, shrimp or other seafood instead of meat, and is popular in coastal regions.
- Spicy or mild Alichan, which can be adjusted by adding or reducing the amount of berbere spice mix used, the type of pepper used, or the addition of herbs and aromatics like rosemary or thyme.
Conclusion
The Alichan Ethiopian stew recipe is a testament to the flavor and richness of Ethiopian cuisine. With its unique blend of spices and aromatics, it is a dish that can be enjoyed by anyone, whether you are an Ethiopian native or not. While the preparation may take some time and patience, the end result is a dish that is bursting with flavor and is sure to impress your friends and family.