Yebeg Beghee Alicha Recipe

Name: Dallul East African Cuisines Yebeg Beghee Alicha Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 1.5 kg bone-in lamb shoulder or leg, cut into large chunks; 2 tsp salt; 1 tsp black pepper; 4 tbs vegetable oil (or niter kibbeh if available); 1 cup large onion, finely chopped; 6 cloves garlic cloves, minced; 2 tbs fresh ginger, grated; 3 tsp ground turmeric; 1 tsp ground coriander; 1 tsp berbere (optional for more heat); 0.5 tsp ground cardamom; 500 ml water or low-sodium lamb/chicken stock; 1 tbs fresh lemon juice; 2 each carrots, cut into 2–3 cm chunks (optional); 2 each potatoes, peeled and cut into large chunks (optional); 2 tbs fresh cilantro or parsley, chopped; 2 each fresh mild green chilies (e.g., jalapeño or Ethiopian simmer peppers), slit (optional)

Inspired by Dallul East African Cuisine

Time2h 30m

Serves6

Spicy. Succulent Pieces Of Lamb, Some Still On The Bone, Slow Cooked In A Mild Sauce With Turmeric, Garlic And Ginger.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb and braising base

3 1/3 lb (1.5 kg) bone-in lamb shoulder or leg, cut into large chunks

2 tsp Celtic sea salt

1 tsp black pepper

4 tbs vegetable oil (or niter kibbeh if available)

1 cup large onion, finely chopped

6 cloves Garlic cloves, minced

2 tbs Fresh ginger, grated

Spice and sauce

3 tsp Ground turmeric

1 tsp Ground coriander

1 tsp berbere (optional for more heat)

1/2 tsp ground cardamom

2 1/8 cup (500 ml) water or low-sodium lamb/chicken stock

1 tbs fresh lemon juice

Vegetables and finishing

2 each carrots, cut into 2–3 cm chunks (optional)

2 each potatoes, peeled and cut into large chunks (optional)

2 tbs fresh cilantro or parsley, chopped

2 each fresh mild green chilies (e.g., jalapeño or Ethiopian simmer peppers), slit (optional)

Method

Lamb and braising base

Prepare and season lamb

Pat lamb pieces dry with paper towels. Season all over with 2 tsp salt and 1 tsp black pepper; rub so seasoning adheres.

Heat a heavy, wide pot or Dutch oven over medium-high heat. Add 4 tbs oil (or niter kibbeh). When shimmering, brown lamb in batches so pieces sear, about 3–4 minutes per side, taking care not to overcrowd. Transfer browned pieces to a plate.

Reduce heat to medium. Add chopped onion to the pot and cook, stirring occasionally, until soft and beginning to caramelize, 8–10 minutes. If the pot is dry, add 1 tbs oil.

Add minced garlic (6 cloves) and grated ginger (2 tbs) to the onions and cook 1–2 minutes until fragrant, stirring so garlic doesn’t burn.

Spice and sauce

Stir in the ground turmeric (3 tsp), ground coriander (1 tsp), ground cardamom (1/2 tsp) and berbere (1 tsp) if using. Cook the spices with the onion mixture for 1 minute to bloom flavors.

Return the browned lamb and any accumulated juices to the pot, nestling pieces into the onion-spice mixture.

Pour in 500 ml of water or stock so liquid comes about halfway up the meat pieces. Scrape the pot bottom to loosen browned bits. Bring to a gentle simmer.

Reduce heat to low so the liquid barely simmers. Cover the pot partially (lid slightly ajar) and braise until the lamb is tender and falling from the bone, about 1.5–2 hours depending on cut and size. Check every 30 minutes: skim any excess fat and add a splash of water if the liquid reduces too quickly.

About 30–40 minutes before the end of cooking, add optional carrots and potatoes so they cook through but do not disintegrate.

When lamb is tender, remove lid, increase heat to medium, and reduce sauce for 5–10 minutes if it’s too thin, spooning sauce over meat so it glazes. Stir in 1 tbs lemon juice to brighten the sauce.

Vegetables and finishing

Taste and adjust seasoning with additional salt and pepper to taste. If you used berbere and the dish is too spicy, stir in a small knob (1 tbs) of butter or a drizzle of oil to mellow the heat.

Add sliced or slit green chilies in the last 5 minutes if you want a fresh, mild heat.

Sprinkle chopped cilantro or parsley over the stew before serving.

Serve hot with injera, steamed rice, or flatbread, making sure to spoon plenty of the turmeric-ginger sauce over the lamb.