📝 About This Recipe
Beg Kikil is a soul-warming Ethiopian classic, a delicate yet deeply flavorful turmeric-based lamb broth that celebrates the purity of tender meat and aromatic spices. Unlike the fiery red berbere-based stews, this 'Alicha' (mild) preparation relies on the golden hue of turmeric and the pungent kick of fresh ginger and garlic. It is a celebratory dish often served during holidays, prized for its silky texture and the way the succulent lamb literally falls off the bone into a rich, fragrant liquid.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder or leg (bone-in, cut into 1.5-inch chunks)
- 1 tablespoon Lemon juice (for cleaning the meat)
The Aromatics
- 3 large Red onions (very finely minced)
- 6 cloves Garlic (pressed or minced into a paste)
- 2 inch piece Fresh ginger (peeled and finely grated)
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if necessary)
Spices and Liquid
- 1.5 teaspoons Turmeric powder (provides the signature yellow color)
- 1 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional; a blend of cardamom, cloves, and cinnamon)
- 5-6 cups Water (hot or boiling)
- to taste Salt (add gradually)
Finishing Touches
- 2-3 whole Jalapeño peppers (slit down the middle but seeds left in)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping the lamb. Trim excess fat but keep the bones, as they provide essential gelatin for the broth. Rinse the meat with water and lemon juice, then pat dry with paper towels.
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2
Place the finely minced red onions in a heavy-bottomed pot or Dutch oven over medium heat. Cook the onions dry (without oil or butter) for 8-10 minutes, stirring frequently until they are translucent and their moisture has evaporated.
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3
Add the Niter Kibbeh to the onions. Once melted and bubbling, sauté the onions in the spiced butter for another 5 minutes until they start to turn a light golden brown.
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4
Stir in the garlic and ginger pastes. Cook for 2-3 minutes until the raw aroma disappears and the kitchen smells incredibly fragrant.
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5
Add the turmeric powder to the onion mixture. Stir well for 1 minute to 'toast' the spice, which deepens the color and removes any metallic taste.
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6
Increase the heat slightly and add the lamb chunks to the pot. Sear the meat with the aromatics for about 5-7 minutes, turning the pieces so they are well-coated in the yellow base.
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7
Pour in the hot water until the meat is fully submerged by at least two inches. Bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 60-75 minutes. The goal is for the meat to be extremely tender but not completely disintegrated.
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9
Check the pot occasionally. If the liquid reduces too much, add a little more hot water. The final consistency should be a light, drinkable broth, not a thick gravy.
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10
About 10 minutes before finishing, stir in the salt and the slit jalapeño peppers. The peppers will infuse a mild heat and a fresh vegetal flavor without making the broth spicy.
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11
Stir in the Mekelesha (if using) and the black pepper. These delicate spices are added at the end to preserve their volatile oils.
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12
Taste and adjust seasoning. Turn off the heat and let the broth rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the most authentic flavor, do not skip the 'dry' onion cooking phase; it develops a sweetness that balances the lamb. Using bone-in meat is non-negotiable for Kikil, as the marrow enriches the broth significantly. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of fenugreek, cumin, and cardamom. Be careful not to over-boil the turmeric, as it can become bitter; a gentle simmer is key to a bright yellow, clear broth. To make it a heartier meal, you can add peeled potato chunks during the last 20 minutes of simmering.
🍽️ Serving Suggestions
Serve hot in deep bowls with plenty of fresh, tangy Injera (Ethiopian sourdough flatbread) for dipping. Pair with a side of 'Ayib' (Ethiopian fresh cheese) to provide a cooling contrast to the warm broth. A glass of 'Tej' (Ethiopian honey wine) or a light, crisp lager complements the earthy turmeric notes perfectly. Follow the meal with a traditional Ethiopian coffee ceremony to cleanse the palate. For a non-traditional but delicious side, serve with crusty French bread to soak up every drop of the golden broth.