Beg Alicha Recipe

Prepare and brown lamb

Pat the lamb pieces dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp black pepper. Lightly toss the pieces in the 1/2 cup flour to coat and shake off excess. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 4 tbs neutral oil. Working in batches so you don't overcrowd the pot, brown the lamb on all sides until deeply golden (2–3 minutes per side). Transfer browned lamb to a plate and repeat until all pieces are browned. If dark browned fond accumulates, keep it in the pot — it will add flavor.

Cook onions, garlic and ginger

Reduce heat to medium. If pot is dry, add 1 tbs oil. Add the 3 cups finely chopped onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 8–10 minutes. Add the 10 minced garlic cloves and 3 tbs minced ginger and cook until fragrant, about 1–2 minutes, stirring so they don't burn.

Add spices and tomato paste

Stir in 3 tsp turmeric, 2 tsp ground cumin, 1 tsp ground coriander and 2 tsp mild paprika. Toast spices with the aromatics for 30–45 seconds. Add 3 tbs tomato paste, stir and cook 1–2 minutes to deepen the tomato flavor, scraping up any browned bits from the bottom of the pot.

Deglaze and simmer

Return the browned lamb and any accumulated juices to the pot. Pour in 6 cups low-sodium broth and 1 cup water (add more water if needed just to cover most of the meat). Bring to a gentle simmer over medium heat. Reduce heat to low, partially cover the pot, and simmer gently until lamb is tender, about 1.5–2 hours. Stir occasionally and skim off excess fat that rises to the surface. If using a pressure cooker, secure lid and cook on high pressure for 30–35 minutes, then allow natural release.

Adjust seasoning and finish sauce

When the lamb is fork-tender, taste the stew and adjust salt as needed. Stir in 2 tbs fresh lemon juice and 2 tbs unsalted butter to round the flavors and give a slight gloss to the sauce. If sauce is too thin, simmer uncovered over medium heat for 8–12 minutes to reduce and concentrate; if too thick, add up to 1/2 cup additional water or broth to reach desired consistency.

Stir in 1/2 cup chopped cilantro and 1/4 cup chopped parsley just before serving. Taste and finish with additional freshly ground black pepper and salt to taste. Allow the stew to rest for 10 minutes off heat to let flavors meld.

Serve warm as a side: portion approximately 3.2 ounces (by weight) per person to serve 20 people as a side. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.