Beg Wot Recipe

Prepare lamb

Trim excess large pieces of fat from the lamb and cut into roughly 1-inch cubes so they cook evenly. Weigh to about 4 lb (1.81 kg).

Place lamb cubes in a large bowl. Add kosher salt, black pepper and lemon juice. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated. Remove from fridge 30 minutes before cooking.

If you have pre-made berbere, measure 6 tablespoons. If not, combine toasted and ground chilies, garlic powder, ground ginger, fenugreek, cardamom, cloves, cinnamon, cumin, coriander and paprika to approximate a berbere—adjust heat to taste. Combine berbere with the paprika, cumin, coriander, fenugreek and smoked paprika listed to form the spice mix.

In a large, heavy-bottomed pot or Dutch oven heat the butter and oil over medium heat until butter melts and starts to shimmer. If using niter kibbeh, reduce heat to low to preserve flavor.

Add chopped onions and cook, stirring frequently, until deeply softened and lightly caramelized, about 20–30 minutes. Reduce heat if onions brown too quickly; patience builds the stew's depth.

Add minced garlic and ginger and cook 2–3 minutes until fragrant, stirring to avoid burning.

Stir in the spice mix (berbere + other spices) and cook 2–3 minutes to bloom the spices in the fat. This step releases aroma and mellows raw spice flavors.

Add tomato paste and cook, stirring, 3–4 minutes until the paste darkens slightly (this removes raw tomato taste).

Deglaze the pot with the red wine if using, scraping up browned bits from the bottom. Let the wine reduce by half, about 3–5 minutes.

Add the diced tomatoes and stock, stir to combine into a consistent sauce. Bring to a gentle simmer.

In a separate heavy skillet over medium-high heat, sear the lamb in batches (do not overcrowd) with a teaspoon of oil if needed. Brown on at least two sides to develop color, about 3–4 minutes per batch. Transfer browned lamb to the pot with the sauce as each batch finishes.

Once all lamb is in the pot with the sauce, add the rosemary or bay leaves. Bring to a gentle simmer, then reduce heat to low so the stew barely bubbles. Partially cover the pot.

Cook slowly for 1.5–2 hours, stirring occasionally and skimming excess fat from the surface. The lamb should become tender and the sauce should thicken. If the sauce reduces too far, add up to 1 cup more stock or water during cooking.

Remove and discard the rosemary/bay leaves. Taste and adjust seasoning with salt, vinegar (or lemon juice) and a small pinch of honey or sugar to balance acidity. Stir to combine.

If you prefer a slightly smoother sauce, gently mash a few pieces of lamb against the side of the pot or use an immersion blender briefly—do not purée completely; you want body and texture.

Stir in chopped cilantro or parsley if using. Let the stew rest off heat for 10–15 minutes to meld flavors before serving.

Serve the Beg Wot warm as a side: it pairs traditionally with injera, but is also excellent with rice, mashed potatoes, or crusty bread. For a side portioning, this 4 lb batch serves about 20 people as a side; portion roughly 3–4 oz (85–115 g) cooked lamb and sauce per person.