Ethiopian Mild Lamb Stew (Yebeg Alicha)

Submitted by yewoinfamilycooking

"Lamb Alicha is my favorite dish. It reminds me of my childhood."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 lbs lamb chops (ribs and meat)
• 1⁄4 cup clarified butter (purified)
• 2 cups white onions (thinly chopped)
• 1 tablespoon fresh garlic or 2 teaspoons garlic powder
• 1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder
• 1 teaspoon false cardamom (korerima)
• 1⁄4 teaspoon turmeric
• 2 chili peppers (seeded and sliced)
• 6 cups water
• salt

directions

1. Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
2. Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
3. In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
4. Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
5. Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
6. Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.