Yebeg Wot Recipe

Season meat

Pat the lamb chunks dry with paper towels. Rub 1 1/2 tablespoons salt over the meat and set aside for 15 minutes while you prepare other components.

In a heavy-bottomed Dutch oven or large pot, heat 1 tablespoon of the prepared Niter Kibbeh (see next section) over medium-high heat. Add half the lamb pieces and brown on all sides, about 6–8 minutes, turning to get a deep color. Remove to a plate and repeat with remaining lamb, adding more fat if needed. Browning builds flavor—do not overcrowd the pan.

Return all browned lamb to the pot and pour in 2 cups lamb or beef stock to come about halfway up the meat. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 1 to 1 1/2 hours until meat is tender and beginning to pull from the bone. (You will finish cooking with the berbere sauce in a later step.)

In a small saucepan over medium-low heat, melt 1/2 cup unsalted butter. Add chopped shallot, smashed garlic cloves, and minced ginger. Gently cook 5–7 minutes until fragrant and shallot softens, but do not brown.

Add fenugreek seeds, crushed cardamom pods, cinnamon stick, and whole cloves. Keep the heat low and let the spices infuse the butter for 8–10 minutes, stirring occasionally.

Strain the butter through a fine-mesh sieve or cheesecloth into a clean jar, discarding solids. You should have a nutty, aromatic spiced butter (niter kibbeh). Reserve about 2–3 tablespoons for browning and the remainder for finishing the stew.

Soak the dried red chiles in 1 cup hot water for 20–30 minutes until softened. Drain, reserving 1/2 cup of the soaking liquid.

In a blender, combine the softened chiles, 3 tablespoons berbere spice blend, 1 tablespoon hot paprika, 2 tablespoons tomato paste, the reserved soaking liquid (start with 1/4 cup), 1 tablespoon vinegar or lemon juice, and 1/2 teaspoon salt. Blend to a smooth, thick paste, adding more soaking liquid or water as needed to reach a pourable sauce consistency (about 1/3–1/2 cup total liquid). Taste and adjust salt or heat.

In a small skillet, warm 1–2 tablespoons of niter kibbeh and gently fry the chili paste for 3–4 minutes, stirring constantly, until it darkens slightly and the raw tomato smell softens. This step deepens the flavor of the berbere sauce.

While the lamb simmers (from the Meat section), in a separate pan heat 1–2 tablespoons of niter kibbeh over medium heat. Add the finely chopped onion and cook until translucent and lightly golden, about 8–10 minutes. Add the 4 minced garlic cloves and cook 1–2 minutes more until fragrant.

Stir the fried berbere chili sauce into the pan with the onions and garlic. Cook together 2–3 minutes to marry flavors.

Transfer the onion–berbere mixture into the pot with the partially cooked lamb. Add an additional tablespoon of berbere spice (from Aromatics & Thickening) and up to 1/2 cup water if the pot looks dry. Stir gently to coat the lamb pieces in sauce.

Cover and continue to simmer on very low heat for another 30–45 minutes, or until lamb is fork-tender and the sauce has thickened and clings to the meat. Stir occasionally and skim any excess fat if desired.

Taste and adjust seasoning with salt and, if desired, a squeeze of lemon juice for brightness. If sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash of stock or water.

Stir in the remaining 1–2 tablespoons of niter kibbeh for a glossy, spiced finish and to layer flavor. Let rest off the heat for 10 minutes to allow flavors to settle.

Serve Yebeg Wot hot, garnished with chopped cilantro or parsley and lemon wedges on the side. Traditionally serve with injera or steamed rice and a simple salad.