Ethiopian Lamb Stew | Ethiopian Recipes in English | Sega Alicha Wot

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika mimic the heat and color of berbere.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is easier to store and use.

Add chopped onions to a pot without oil and cook for 4-5 minutes until they change color and dry out.

Add 4-5 tablespoons of olive oil to the pot and stir in the lamb, cooking for 6-7 minutes until browned.

Stir in 1 tablespoon of garlic, salt, black pepper, and 2 teaspoons of turmeric, cooking for another 4-5 minutes.

Pour in 4-5 cups of cold water and bring to a lively simmer for 8-9 minutes, allowing some evaporation.

Add Ethiopian spiced butter (kibe) and a pinch of mechalesha spice, then remove from heat.

Optionally, garnish with split chilis on top.

Cooking Techniques

Equipment Needed

Spice Level: