Jul 17 2026
Restaurants›Farm & Table›Yebeg Alicha Recipe

Yebeg Alicha Recipe

Inspired by Farm & Table
Time3h
Serves4

A mildly spicy dish of braised lamb slow cooked in turmeric, garlic and ginger. served with Gomen: wilted dinosaur kale sautéed with onions, fresh tomatoes, jalapeno, garlic and ginger in olive oil. Served with Injera.

Jump to Recipe

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.

For the Yebeg Alicha (Lamb)

For the Gomen (Kale)

For Serving

Method

Preparing Yebeg Alicha

  1. 1

    Sautéing the Aromatics

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.

  2. 2

    Cooking the Lamb

    Add the lamb chunks to the pot and brown them on all sides. Stir in the turmeric, minced garlic, and grated ginger.

  3. 3

    Simmering

    Add salt and water, bring to a boil, then reduce heat to low. Cover and let simmer for 2 hours, or until the lamb is tender.

Preparing Gomen

  1. 4

    Sautéing the Vegetables

    In another pan, heat olive oil over medium heat. Add sliced onions and sauté until soft.

  2. 5

    Adding Kale and Spices

    Add the chopped kale, diced tomatoes, jalapeno, minced garlic, grated ginger, and salt. Cook until the kale wilts down.

  3. 6

    Finishing Touch

    Stir well and let cook for an additional 5-10 minutes until everything is well combined.

Serving

  1. 7

    Serve the Yebeg Alicha hot alongside the Gomen, and with pieces of Injera on the side.

More from Farm & Table