Best Alicha Ethiopian Stew Recipes

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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

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

ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)



Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha) image

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

1 lb lean ground beef
1 cup onion (thinly chopped)
1/2 cup clarified butter
1/4 cup white wine (if preferred)
1/4 teaspoon cardamom (false)
1/4 ginger powder or 1 tablespoon fresh ginger root juice
1 teaspoon garlic powder (diced) or 1 teaspoon garlic clove (diced)
1/4 teaspoon turmeric or 1/4 teaspoon curry
1/4 teaspoon white pepper powder
4 cups water (boiled)
salt

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)



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

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.

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:

  1. 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.
  2. In the same pot, sauté the onions, garlic and ginger until soft and fragrant.
  3. Add the berbere spice mix and tomato paste to the pot, and stir until well combined.
  4. 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.
  5. 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.
  6. 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.

Ethiopia is a country rich in culture, traditions, and flavours. It is well known for its vibrant cuisine, amongst which is the popular Ethiopian stew, Alichia. Alichia is a mild yet delicious lamb or beef stew that is slow-cooked to perfection in a tomato-based sauce with a variety of spices. The stew is generally served with Injera, a spongy flatbread traditionally made from teff flour, which is a staple in Ethiopian cuisine. Whether you're an Ethiopian food enthusiast or are willing to try a new dish, here are some valuable tips for making an authentic Alichia Ethiopian stew.

Tip 1: Pick the right meat

The first step to making a delicious Alichia stew is choosing the right meat. In Ethiopia, lamb or beef is typically used, but you can use any other meat of your choice. It is essential to pick meat with enough fat content, as this contributes to the stew's flavour and texture. Select meat with a good amount of marbling or fat to ensure your stew is tender and juicy.

Tip 2: Cut the meat into bite-size pieces

Once you've selected your meat, ensure that it is cut into bite-size pieces. This makes it easier to cook the meat evenly, reduces the cooking time, and allows the meat to absorb the rich flavours of the sauce. Large chunks of meat may take longer to cook and may not be uniformly seasoned.

Tip 3: Soak the meat

Before cooking the meat, it is a good idea to soak it in a mixture of water, lemon juice or vinegar, and salt for at least thirty minutes. This helps to remove any impurities and tenderizes the meat, making it more flavourful and tender.

Tip 4: Choose the right spices

Spices are an integral part of Ethiopian cuisine, and Alichia stew is, of course, no exception. When making Alichia, it is essential to use the right spices to achieve an authentic and flavourful dish. The most commonly used spices in Alichia include cumin, coriander, cardamom, cinnamon, ginger, turmeric, and paprika. If you cannot find these spices, you can use a pre-mixed Ethiopian spice blend, such as Berbere or Mitmita.

Tip 5: Use a mixture of vegetables

Besides the meat and spices, Alichia also involves the incorporation of vegetables to add depth and flavour. Alongside the traditional use of onions and garlic, you can add a mixture of vegetables such as carrots, green beans, potatoes, tomatoes, and bell peppers to the stew. Make sure to cut them into small pieces to ensure an even taste throughout the stew.

Tip 6: Use a Dutch oven/pressure cooker

A Dutch oven or pressure cooker is ideal for making Alichia stew as it allows for slow cooking of the meat and vegetables, producing a rich and flavoursome sauce. These cookware pieces are ideal for retaining heat and moisture, ensuring that the stew is succulent, and the meat is fall-off-the-bone tender.

Tip 7: Add water in increments

When making Alichia stew, it is essential to add water in increments, ensuring that the meat and vegetables are not overcooked or undercooked. Adding too much water can result in a thin sauce, while adding too little can lead to dry meat and vegetables. Add small amounts of water as needed, and let the sauce thicken as the stew cooks.

Tip 8: Simmer the stew until the meat is tender

Patience is key when making Alichia stew. The stew is best when the meat is melt-in-your-mouth tender. To achieve this, let the stew simmer on low heat for around two to three hours, or until the meat is tender. The longer the stew simmers, the more flavourful it becomes.

Tip 9: Serve with Injera

Alichia stew should be served with Injera, a flatbread that is made from teff flour. You can either buy Injera from an Ethiopian grocery store or make your own. Injera is a perfect accompaniment to Alichia as it soaks up the sauce and balances out the flavours of the stew.

Conclusion

Making an authentic Alichia Ethiopian stew requires patience, the right ingredients, and careful preparation. By following these valuable tips, you can ensure that your Alichia stew is flavourful, tender, and a hit amongst your guests. Remember to pick the right meat, cut it into bite-size pieces, soak it, use the right spices, a mixture of vegetables, a Dutch oven/pressure cooker, adding water in increments and simmering the stew until the meat is tender. Finally, the stew is best served with Injera, a staple in Ethiopian cuisine.

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