Ye Beg Wot Recipe

Prepare and brown the lamb

Trim excess fat from the lamb, leaving some fat for flavor. Pat the pieces dry and season lightly with 1 tsp salt and 1/4 tsp black pepper. In a large heavy-bottomed Dutch oven or deep skillet, heat 2 tablespoons of niter kibbeh (or butter) over medium-high heat until shimmering. Brown the lamb pieces in batches, 3–4 minutes per side, until well caramelized. Transfer browned lamb to a plate.

After browning all pieces, pour off excess fat from the pot leaving about 1–2 tbsp to sauté the aromatics.

Cook the onions slowly

Reduce heat to medium-low and add the remaining niter kibbeh (about 10 tbsp total used across browning and sautéing) or butter. Add the diced onions and a pinch of salt (about 1/2 tsp). Cook, stirring frequently, for 15–20 minutes until the onions are very soft and beginning to caramelize — this slow cook builds the stew's base.

Add garlic and ginger

Increase heat to medium. Add the minced garlic and ginger and cook 1–2 minutes until fragrant, stirring to avoid browning too quickly.

Bloom the spices

Stir in the berbere (3 tbsp), paprika (1 tbsp), ground cardamom (1/2 tsp), and ground fenugreek (1/4 tsp, if using). Cook, stirring constantly, for 1–2 minutes so the spices bloom and become aromatic. If the mixture seems too dry, add 1–2 tablespoons of the reserved water or stock.

Tomato paste and deglaze

Stir in the tomato paste and cook 2–3 minutes to reduce its raw edge. Deglaze the pot with the red wine or red wine vinegar (2 tbsp) scraping up any browned bits from the bottom.

Return the browned lamb to the pot and toss to coat thoroughly with the spiced onion-berbere mixture.

Add the remaining 1 tsp salt (adjust to taste) and pour in the water or stock (about 3 cups) so the meat is mostly covered. Bring to a gentle simmer over medium heat.

Reduce heat to low, cover the pot partially with a lid (leave a small gap for steam to escape), and simmer gently for 1.5 to 2 hours, or until the lamb is tender and falling from the bone. Check every 30 minutes: skim any excess fat or foam from the surface and rotate pieces so they cook evenly. If the sauce reduces too much before the meat is tender, add 1/2 cup hot water or stock as needed.

When the lamb is tender, remove the lid and increase heat to medium-low. Simmer uncovered 10–15 minutes to reduce and concentrate the sauce to a thick, stew-like consistency.

Stir in the lemon juice and chopped cilantro or parsley. Taste and adjust seasoning (salt, pepper, or a pinch more berbere) as needed.

Serve hot over injera, rice, or with flatbread. Spoon plenty of sauce over the lamb and garnish with a little extra chopped herb if desired.