Ethiopian Food - Lamb & Potato Alicha recipe Amharic & English - Injera Mutton Stew

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

berbere spice

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne provides heat without the complexity of berbere.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are nutrient-rich alternatives.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add lamb pieces and brown on all sides, about 5-7 minutes.

Sprinkle in turmeric and berbere spice, stirring to coat the meat evenly.

Pour in water to cover the lamb and bring to a boil.

Reduce heat to low, cover, and simmer for 1 hour until lamb is tender.

Add diced potatoes and carrots to the pot, stirring gently.

Continue to simmer for 20-25 minutes until vegetables are tender.

Stir in green peas and cook for an additional 5 minutes.

Season with salt and lemon juice to taste before serving.

Garnish with fresh coriander before serving.

Cooking Techniques

Spice Level: